Earlier I shared the Jeera or Cumin Rice recipe and said I would follow up with a dal recipe. So, here it is!
Zucchini or courgette, is easily available where I live. Therefore, I make this recipe quite often. Zucchini is low in calories, hence making the dal even more healthier.
I like to make things easier by cooking it all in one pot. Hence, I use my trusty pressure cooker. Not only does it make things easier, it also cooks the mung dal / split green gram faster. People who do not have a pressure cooker, don’t be discouraged. You can also cook dal in a heavy bottomed pan, but this may require a little more time. (Note: Soak dal in hot water for about an hour initially before cooking. This speeds up it’s cooking process.)
This is such a classic Indian comfort food. It can be eaten with plain rice or served with Jeera or Cumin Rice or Zafrani Pulao or Coconut Methi Rice or Spinach Pulao or Cabbage Roti along with a simple cucumber yogurt raita.
This time I ate it with chapatis and cucumber. But, for me, a hot bowl of rice along with piping hot dal and tangy Indian mango pickle on the side during a cold winter night, is total bliss!
So, here is my version of a one pot zucchini dal.
Happy Cooking! 🙂
Total : 30 Mins Prep : 10 Mins
- Oil or Ghee – 1 Tbsp
- Diced Zucchini – 1½ Cups
- Mung Dal or split green gram – ¼ Cup
- Cumin Seeds – 1 Tsp
- One Chopped Onion
- Chopped green chilli – 1
- Chopped Garlic – 1 Tsp
- Chopped Ginger – 1 Tsp
- One Chopped Tomato
- Turmeric Powder – ¼ Tsp
- Red chilli powder – ½ Tsp
- Garam Masala – 1 Tsp
- Coriander Powder – 1 Tsp
- Dried Fenugreek Leaves or Kasuri Methi – 1 Tsp
- Salt – 1 Tsp
- In a pressure cooker, on medium flame, add oil. Once the oil is hot enough, add in chopped onions, chopped ginger and green chilli. Saute until onions turns soft.
- Add diced zucchini and fry for a couple of minutes. Add turmeric, red chilli powder, garam masala, coriander powder and salt. Add washed and strained mung dal along with 2 cups of water and give it a good mix.
- Add in chopped tomato, dried fenugreek leaves and give it one final stir. Cover with lid and cook for 2 whistles.
If using a heavy bottomed pan, follow the above steps. Cover with lid and simmer for 30 minutes or until the dal can be mushed easily between your fingers.
Serve it hot and enjoy!