When someone mentions “comfort food from India,” what is the first meal that comes to mind? It’s either dal chawal, or dal roti for any of us. Dal is one ingredient that appears in all of these meals. They are not only packed with protein and other healthy ingredients, but they are also utterly tasty! The vast variety of dals in Indian cuisine reflects the culture’s deep-rooted love for these dishes. There’s a dal for every occasion, from the rich and creamy dal makhani to the nutritious panchratna dal and the hearty moong dal tadka. Here, we bring you one more type of dal that is loved by all. Ever heard? Zucchini dal. Simple yet a crowd-pleaser at all times, this dal recipe combines masoor dal (red lentils) and zucchini. This dal is vegan and gluten-free and pairs best with basmati rice, quinoa, paratha, and roti. I’ve shared a recipe for one-pot zucchini dal, prepared using both the Instant Pot and stovetop pressure cooker methods below. Here are some more Instant Pot dal recipes with different vegetables that you might enjoy: butternut squash dal, ridge gourd dal, and lauki chana dal. If you like zucchini, then check out more Indian Zucchini Recipes
Zucchini Sabzi Zucchini Carrot Paratha Zucchini Pakoda Zucchini Chutney
Zucchini Masoor Dal Ingredients
Zucchini: Use fresh zucchini (courgette). Make sure to cut it into 1.5-2 inch pieces. Masoor dal (Red lentils): I used masoor dal for this recipe. You may also substitute it with moong dal or toor dal or use a combination of them. Oil (or ghee): I used oil in this recipe. Using homemade ghee for tempering gives the dal a divine taste. Ginger and garlic: I have used homemade ginger and garlic paste. You can skip garlic for no garlic variation. Green chilies: I used 1 Indian green chili pepper. However, you can skip to reduce the heat. Onion: You can skip onion for no onion recipe variation. Tomato: I used fresh Roma tomatoes. For a variation, you can skip tomato and use extra lemon juice for tanginess. Spices: I used cumin seeds, turmeric powder, red chili powder, coriander powder, and garam masala.
How to Make Zucchini Dal in Instant Pot
Press the Saute function on the Instant Pot. Heat oil until it’s hot, then add cumin seeds and let them crackle. Add ginger and garlic paste, asafetida, and green chili, and saute for a few seconds. Next, add the chopped onion and sauté until it turns light brown. Add the tomatoes along with the dry spices—turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 2-3 minutes, or until the tomatoes become soft. Next, add diced zucchini, rinsed lentils or dal, salt, and water, and give it a good stir. Adjust the spices if needed. There’s no need to soak the dal for this recipe. Once you add all the ingredients in the instant pot, place the trivet and then the bowl of rice with water. This way, they will both cook together using the pot-in-pot method. Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase the timer to 5 minutes. Note: If you prefer a firmer dal texture, choose 4-minute Manual/Pressure Cooker (high pressure) setting. Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes. Finish by adding cilantro and lime juice, mixing well. Serve the zucchini red lentil curry hot with rice, quinoa, or roti. For making Zucchini Dal and Rice using the pot-in-pot method in an Instant Pot, you will need the following accessories:
Stovetop Pressure Cooker Method
Follow the same steps as for the Instant Pot. In a stovetop pressure cooker, cook for 2 whistles on medium heat, then let the pressure release naturally.
Tips & Variations
Choose tender, fresh zucchini with no seeds. Always taste a small piece first—if it’s bitter, discard it. I used masoor dal (red lentils) with this zucchini recipe, but you can use any kind of dal, like toor dal, split yellow moong dal, or a mixture of toor, masoor, and moong dal. If you’re a South Indian and want to make sambar with zucchini, follow the same steps, but swap out the dry spices for 1.5 tablespoons of sambar powder and use tamarind extract instead of lemon juice to create a delicious zucchini sambar.
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