Zucchini Moong Dal Recipes

ZUCCHINI MOONG DAL

Steps:

• Wash dal and pressure cook it along with tomatoes, few drops of oil and ¾ cups of water for 4 whistles or until dal is soft.
• Once pressure releases naturally, add water onions, zucchini and boil until zucchini is cooked.

INSTANT POT ZUCCHINI DAL

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.