Can I Make Zucchini Dal Without Toor Dal?

Yes. Although toor dal gives Zucchini Dal its classic creamy texture, you can substitute moong dal or masoor dal. Cook whichever lentil you choose until very soft, then whisk it before combining it with the zucchini and spices. Because different lentils cook at different rates, adjust the cooking time as needed.

How Do I Keep Zucchini From Becoming Mushy in Dal?

Cut the zucchini into roughly ½-inch chunks and sauté it for only about five minutes before adding the cooked lentils. It should be slightly tender while still retaining some bite. Remember that zucchini continues to soften while the Zucchini Dal simmers, so avoid fully cooking it during the initial sauté.

Can I Freeze Zucchini Dal?

Yes. Allow the Zucchini Dal to cool before transferring it to a freezer-safe container. It can be frozen for up to four months. Thaw it safely before reheating thoroughly on the stovetop or in the microwave. Because dal thickens during storage, add a little water while reheating if necessary and adjust the seasoning before serving.

Easy Zucchini Dal: A Flavorful Weeknight Dinner

Name: Zucchini Dal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 cup toor dal (tuvar dal, arhar dal, or split pigeon peas); 1/2 teaspoon turmeric; 1 tablespoon coconut oil; 1 teaspoon black mustard seeds; 10-12 curry leaves; 2 green chili peppers; 2 medium tomatoes, finely diced; 2 medium-large zucchini, diced into 1/2-inch chunks; 1 tablespoon curry powder or sambar powder; Salt, to taste; 2 tablespoons fresh cilantro, finely chopped; Water, as needed for cooking the dal and adjusting consistency

Description

Zucchini Dal is an easy, comforting Indian-inspired lentil dish made with creamy toor dal, tender zucchini, tomatoes, curry leaves, mustard seeds, green chilies, turmeric, and curry powder. This nourishing recipe is naturally vegan and gluten-free and pairs beautifully with basmati rice or roti.

Ingredients

Scale

1 cup toor dal (tuvar dal, arhar dal, or split pigeon peas)
1/2 teaspoon turmeric
1 tablespoon coconut oil
1 teaspoon black mustard seeds
10-12 curry leaves
2 green chili peppers
2 medium tomatoes, finely diced
2 medium-large zucchini, diced into 1/2-inch chunks
1 tablespoon curry powder or sambar powder
Salt, to taste
2 tablespoons fresh cilantro, finely chopped
Water, as needed for cooking the dal and adjusting consistency

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Instructions

Cook the toor dal with turmeric and enough water until the lentils are very soft and mushy. Use a pressure cooker, Instant Pot, or stovetop. Whisk the cooked dal until creamy.
Heat the coconut oil in a large saucepan or pot over medium heat.
Add the black mustard seeds and cook until they begin to sputter and crackle.
Add the curry leaves and green chili peppers and sauté for a few seconds until fragrant.
Add the finely diced tomatoes and sauté for 2-3 minutes, until softened but not completely mushy.
Add the diced zucchini and sauté for about 5 minutes, until slightly tender while still retaining some bite.
Pour in the cooked dal and stir well. Do not immediately add extra water because the zucchini will release moisture as it cooks.
Bring the Zucchini Dal to a boil, cover the pot, reduce the heat to low, and simmer for about 5 minutes.
If the dal is too thick, add a small amount of water until it reaches your preferred creamy consistency.
Stir in the curry powder or sambar powder and season with salt to taste.
Add the chopped cilantro, turn off the heat, and serve the Zucchini Dal hot with basmati rice, roti, or chapati.

Notes

Moong dal or masoor dal can be substituted for toor dal if needed.
Yellow squash, pattypan squash, bottle gourd, ridge gourd, or ash gourd can be used instead of zucchini.
For an oil-free version, toast the mustard seeds in a dry pan, then dry-sauté the curry leaves and green chilies before adding the tomatoes.
For a richer and creamier Zucchini Dal, stir in a small amount of coconut milk near the end of cooking.
Avoid overcooking the zucchini during the initial sauté because it will continue to soften while the dal simmers.
Wait before adding extra water because zucchini naturally releases liquid during cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in a freezer-safe container for up to 4 months.
Dal thickens as it sits, so add a little water when reheating and adjust the salt if necessary.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 99 kcal
Sugar: 3 g
Sodium: Not specified
Fat: 3 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 0 mg