Zucchini Chana Dal
Updated: Sep 17, 2020
A comforting bowl of dal is always welcome with the change in season. Something light and delicious that is quick and easy, especially on busy working days.
This dal was a regular in my mom's house but mom made it with Bottle gourd (zucchini family). Here in Norway, it is not very easy to find Indian veggies in the local market so I prefer adding zucchini. Also it is a great way to sneak in this veggie for kids.
Since this dish has lentil and a veggie combined, its wholesome and very nutritious. Couple it with a bowl of rice and you have a match made in heaven. Drizzle some hot ghee on your dal just before you eat it and you will not only enhance the flavor but make it easy to absorb all the micro nutrients in it.
Zucchini Chana Dal
Prep time: 10 minutes
Cooking time: 30 minutes
To add into a pressure cooker or deep pan:
1 cup Chana dal (split garbanzo beans) – soaked in 2 cups ofwarm water for 30 min.
1 zucchini – cut into cubes (approx.1 cup)
1.5 cup water (to cook the dal)
1 small onion – finely chopped
1 tomato – finely chopped
2 garlic gloves and ½ inch ginger – finely chopped
½ tsp turmeric powder
Salt to taste
1 tbsp of ghee/oil
1 tsp cumin seeds
2 pinches of asafoetida/hing
1 tsp garlic finely chopped (omit if you don’t like the flavor of garlic)
1 tsp kashmiri chili powder
½ tsp garam masala
1 green chili – cut into pieces (omit if you prefer non-spicy)
Finish off with:
Juice of ½ lime
Wash the pre-soaked chana dal and add it to a pressure cooker or pan along with 1.5 cups of water.
Add the rest of the ingredients (onions, tomato, zucchini, ginger, garlic, salt and turmeric pwd).
Pressure cook the dal for 3-4 whistles or 15-20 minutes until the dal is cooked.
For the tadka: In a small pan, add ghee or oil and keep it on medium high heat. Once ghee is hot, add cumin seeds, asafoetida, green chilies and chopped garlic. Reduce the heat and fry for 30 seconds. Now switch off the flame and add red chili powder and garam masala.
Pour the tadka over the cooked Give it a light stir.
Turn off the heat and add lemon juice. Garnish with fresh coriander.
Serve with rice or roti.