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Home » Recipes » Lentil & Beans

Zucchini Dal (Instant Pot & Stovetop)

Dec 18, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Zucchini Dal recipe is a comforting and easy dal made in an Instant Pot pressure cooker with masoor dal (red lentils), zucchini, tomatoes, Indian spices, and cooked with pot-in-pot rice. This dal is vegan, gluten-free, and pairs well with rice, quinoa, and roti.

Health benefits of Zucchini

Zucchini, a summer squash, is a member of the cucumber, gourd family. This green vegetable has many benefits, rich in several vitamins, minerals, and other beneficial plant compounds that are well known to reduce weight, improve digestion, slow aging, and are rich in antioxidants. 

Check for more about Zucchini and its health values here.

How to Make Zucchini Dal in Instant Pot

Let's gather all the ingredients required to make Zucchini red lentils in an Instant pot.

Zucchini Dal ingredients

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.

saute ginger garlic and cuminseeds

Then add chopped onion. Saute till onions turn light brown.

saute onions till soft

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.

cook tomato with spices and add dal,water and zucchini

Once you add all ingredients for Zucchini Lentil Curry 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.

pot in pot rice and dal

Note on the consistency:

If one wants soft mashed dal, 6 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode.

But I like dals (lentils) to be a little firm, so I selected 5 minutes Manual/Pressure Cooker (high pressure) option.

If you want more firm dal, choose 4 minutes Manual/Pressure Cooker (high pressure).

Accessories needed for this Dal and Rice Pot-in-pot recipe

  1. Tall Trivet
  2. Stackable Steamer Insert Pans, or any oven-safe bowl

Stovetop Pressure Cooker Method

  • 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.

Serving suggestions

Zucchini Dal (lentil) curry is served traditionally with basmati rice, roti, or chapati. But it can be eaten with quinoa, brown rice!

Tips & Variations

  • Choose tender and fresh zucchini with no seeds. Always taste a small piece of zucchini, if it's bitter, discard it.
  • Today I have used masoor dal (red lentils) with this zucchini recipe, but you can use any kind of dal/lentils like toor dal, split yellow moong dal, or a mixture of toor, masoor, and moong dal.
  • If you are a South Indian and want to make sambar with zucchini, follow the same steps, instead of the dry spices mentioned below, add 1.5 tablespoons of sambar powder and some tamarind extract instead of lemon juice to make a zucchini sambar recipe.
  • To make a simple no onion-no garlic dal, you can also skip onion and garlic.

More Indian Zucchini Recipes

  • Zucchini Stir Fry
  • Zucchini Carrot Paratha
  • Zucchini Besan Sabzi
  • Zucchini Pakoda
  • Air Fryer Roasted Zucchini

More Lentil Recipes

  • Dal Tadka – Dal prepared with split pigeon peas lentils, assorted spices
  • Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices.
  • Whole Masoor Dal (Brown Lentils) - Dal cooked with whole masoor dal.
  • Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
  • Whole green moong dal– Dal cooked with whole mung beans
  • Panchmel dal – dal prepared with five varieties of lentils
Tried this recipe?Don’t forget to give a ★ rating below
zucchini dal served in a bowl garnished with cilantro and side of steamed rice

Instant Pot Zucchini Dal

Bhavana Patil
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
4.84 from 6 votes
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Servings: 4
Calories : 214
Course: Main Course
Cuisine: North Indian
Diet: Gluten-Free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time : 10 minutes
Cook Time : 15 minutes
Total Time : 25 minutes

Equipment

  • Instant Pot/Pressure Cooker
  • Stovetop Pressure Cooker

Ingredients
  

Measuring cup used 1 cup = 250 ml

  • 1 cup masoor dal (red lentils)
  • 2 large zucchini chopped into 1.5 inch pieces (about 2-3 cups)
  • 1 tablespoon ghee or coconut oil
  • 1 teaspoon cumin seeds(jeera)
  • 1 pinch asafetida (hing)
  • 2 green chillies split into halve
  • 1 tablespoon ginger and garlic paste
  • 1 small onion finely chopped
  • 1 large tomato finely chopped
  • salt to taste
  • 3 cups water
  • 2 tablespoons coriander leaves chopped
  • juice of ½ lemon

Dry Spices:

  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala powder

For Basmati Rice

  • 1 cup basmati rice
  • 1.5 cups water
  • a pinch salt (optional)

Instructions
 

Instant Pot Method:

  • 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.

Stovetop Pressure Cooker:

  • 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.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Tips & Variations:

  1. Choose tender and fresh zucchini with no seeds. Always taste a small piece of zucchini, if it's bitter discard it.
  2. Today I have used masoor dal (red lentils) with this zucchini recipe but you can use any kind of dal/lentils like toor dal, split yellow moong dal, or a mixture of toor, masoor, and moong dal.
  3. If you are a South Indian and want to make sambar with zucchini, follow the same steps, instead of the dry spices mentioned below add 1.5 tablespoons of sambar powder and some tamarind extract instead of lemon juice to make a zucchini sambar recipe.
  4. To make a simple no onion-no garlic dal, you can also skip onion and garlic.
  5. If one wants really soft mashed dal, 6 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode. But I like dals (lentils) to be a little firm so I selected 5 minutes Manual/Pressure Cooker (high pressure) option.
  6. Vegan Variation: Skip ghee and use the oil of your choice.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 214kcalCarbohydrates: 30gProtein: 12gFat: 4gSaturated Fat: 3gSodium: 21mgPotassium: 710mgFiber: 14gSugar: 3gVitamin A: 285IUVitamin C: 14.6mgCalcium: 46mgIron: 4.2mg
Keyword instant pot lentils, red lentils instant pot, zucchini dal
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