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Seasonal Switcharoo - Zucchini Chana Dal

Healthy Tips from Dr. Mom:

  • This recipe can be used in the plant-based diet meal plan by skipping the seasoning at the end of the recipe.

 

My grandmother used to make delicious beerakaya (ridge gourd) chana dal curry. To use whats in season and available in grocery stores, I've replaced the ridge gourd with zucchini for a summer-y dal.

Also, if you haven't noticed, I have recently begun to use the Instant Pot (full story coming soon!), and it has made my daily cooking quick and easy. Hope you enjoy my first few instant pot recipes!

 

Zucchini Chana Dal

Total Cook Time: 30 minutes

Ingredients:

  • 2 zucchinis, peeled and diced

  • 1 small onion, diced

  • 1 cup chana dal, dry

  • 2 cups water

  • 1/2 tablespoon ginger-garlic paste

  • 1/2 tablespoon garam masala

  • 2 tablespoons dry grated coconut

  • Salt, to taste

  • Chili powder, to taste

  • Few stems cilantro, chopped

  • Few curry leaves, optional

  • Seasoning:

  • 1 tablespoon oil

  • 1/2 teaspoon ghee

  • Pinch mustard seeds

  • Pinch cumin seeds

  • Pinch fenugreek seeds

Directions:

  1. Wash and drain chana dal and add to the instant pot bowl.

  2. Add diced zucchini, ginger-garlic paste, garam masala, coconut, chili powder, and water.

  3. Place the lid on the instant pot and set to manual for 9 minutes. (Alternatively, a pressure cooker can be used in place of the Instant Pot, allowing 5-6 whistles to cook the dal and zucchini)

  4. After 9 minutes, allow the pressure to naturally release for a few minutes before removing the lid.

  5. Place a small seasoning pan on the stove over medium heat.

  6. Pour oil, ghee, seasoning seeds, and curry leaves into pan. Once the oil begins to bubble and seeds start popping, add the chopped onion.

  7. Stir for 1 minute and transfer mixture to the instant pot.

  8. Set the instant pot to saute mode for 1 minute, add salt and cilantro, and stir as dal begins to bubble.

 
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