Zucchini Dal (Instant Pot & Stovetop)

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, 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.

You can also try my other Indian Zucchini recipes like Zucchini Stir fry, Zucchini Carrot Paratha, Zucchini Besan Sabzi, and Zucchini Pakoda. Check the Indian Zucchini recipes collection from my blog for more Zucchini recipes.

How to Make Zucchini Dal in Instant Pot

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

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 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.

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 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

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