INSTANT POT ZUCCHINI DAL
Zucchini Dal recipe is a comforting and an easy dal made in Instant Pot pressure cooker with masoor dal (red lentils), zucchini, tomatoes, indian spices and cooked with pot-in-pot rice
Provided by Bhavana Patil
Categories Main Course
Time 25m
Number Of Ingredients 20
Steps:
- Press Saute on Instant Pot. Add oil, and once it's hot, add cumin seeds. Let them crackle.
- Add ginger-garlic paste, asafetida, green chili, and saute for 15-20 secs.
- Then add chopped onion. Saute till onions turn light brown.
- Add tomatoes along with dry spices turmeric powder, red chili powder, coriander powder, garam masala powder, and cook till tomatoes turn soft, which takes 2-3 minutes.
- Then add diced Zucchini, rinsed lentils or dal, salt, water, and give a stir. Adjust spices at this stage. No need to soak the dal for this recipe.
- Once you add all ingredients for Zucchini Dal in the instant pot, place the trivet and then the bowl of rice with water. This way they will both cook together.
- 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.
- Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.
- Add cilantro and lime juice, mix well serve zucchini lentil curry hot with boiled rice, quinoa, or roti.
- In a pressure cooker, add diced zucchini, minced garlic-ginger, green chilies, onion, tomatoes, masoor dal, turmeric powder, salt, water, and pressure cook up to 2 whistles.
- Meanwhile, prepare the tempering and add this tempering into the dal once cooked along with red chili powder and garam masala and let the dal simmer for 6-8 minutes.
- Add cilantro and lime juice, mix well serve zucchini masoor dal hot with boiled rice, quinoa, or roti.
Nutrition Facts : Calories 214 kcal, Carbohydrate 30 g, Protein 12 g, Fat 4 g, SaturatedFat 3 g, Fiber 14 g, Sugar 3 g, Sodium 21 mg, ServingSize 1 serving
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