Zucchini Chana Dal (Indian Lentil Curry)

 
Zucchini Chana Dal (Indian Lentil Curry)

4 SERVINGS
gluten free meat lactose free

Ingredients (Dal)
100 g chana dal, soaked for 1 hour
200 ml water, 125 ml to add later on
¼ tsp turmeric powder
¾ tsp salt
2 yellow zucchinis, medium, cut into cubes

Ingredients (Tomato Masala)
1 onion, medium, chopped
2 tomatoes, medium, chopped
3 tsp neutral oil
½ tsp cumin seeds
½ tsp mustard seeds
¼ tsp asafoetida
1-2 green chili, finely chopped
1 tsp ginger, chopped
salt, to taste
coriander / cilantro, to garnish
1-2 tsp fresh lemon juice

Dal is the most important staple food in India and Nepal. Dals are frequently eaten with flatbreads such as rotis or chapatis or with rice, a combination referred to as dal bhat. In our version we´ve mixed a traditional Chana Dal recipe with tomatoes and yellow zucchins. You will get a creamy consistency after cooking this vegan dal where we used very simple ingredients. Sometimes less is more.

Soak chana dal in enough water for 1 hour. After 1 hour, transfer dal to a pot and add water.

Add diced zucchini, turmeric powder and salt. Stir to combine. Close pot and cook on high heat for 10-15 minutes.

Add oil to a pan on medium heat. Once the oil is hot, add cumin seeds and mustard seeds and let them crackle. It’s important to wait until mustard seeds pop. If they don´t they will taste bitter.

Now add asafoetida, chopped green chili and chopped ginger and saute for a few seconds.

Add chopped onion and cook for 2 minutes or until onion starts turning light golden in color.

Add chopped tomatoes and cook for 5-6 minutes or till raw smell goes away. Also add salt to taste.

Add cooked chana dal and zucchini to the pan and mix.Simmer dal on medium heat for 5 minutes or till it comes to a boil. You can add more water at this point to adjust the consistency of the dal to preference.

Garnish with fresh coriander / cilantro, squeeze in some fresh lemon juice and serve zucchini chana dal hot with rice or roti.

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