Zucchini Dal is an easy and comforting dish made with masoor dal (red lentils), zucchini, tomatoes, and Indian spices. It is cooked in an Instant Pot pressure cooker along with pot-in-pot rice. This vegan and gluten-free recipe is perfect when served with rice, quinoa, or roti.
When someone mentions "comfort food from India," what is the first meal that comes to mind? It's either dal chawal, or dal roti for any of us. Dal is one ingredient that appears in all of these meals. They are not only packed with protein and other healthy ingredients, but they are also utterly tasty!
The vast variety of dals in Indian cuisine reflects the culture's deep-rooted love for these dishes. There’s a dal for every occasion, from the rich and creamy dal makhani to the nutritious panchratna dal and the hearty moong dal tadka.
Here, we bring you one more type of dal that is loved by all. Ever heard? Zucchini dal. Simple yet a crowd-pleaser at all times, this dal recipe combines masoor dal (red lentils) and zucchini. This dal is vegan and gluten-free and pairs best with basmati rice, quinoa, plain paratha, and roti.
I’ve shared a recipe for one-pot zucchini dal, prepared using both the Instant Pot and stovetop pressure cooker methods below. Here are some more Instant Pot dal recipes with different vegetables that you might enjoy: butternut squash dal, ridge gourd dal, and lauki chana dal.
If you like zucchini, then check out more Indian Zucchini Recipes
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Zucchini Masoor Dal Ingredients
- Zucchini: Use fresh zucchini (courgette). Make sure to cut it into 1.5-2 inch pieces.
- Masoor dal (Red lentils): I used masoor dal for this recipe. You may also substitute it with moong dal or toor dal, or use a combination of them.
- Oil (or ghee): I used oil in this recipe. Using homemade ghee for tempering gives the dal a divine taste.
- Ginger and garlic: I used homemade ginger paste and garlic paste. You can skip garlic for no garlic variation.
- Tomato: I used fresh Roma tomatoes. For a variation, you can skip the tomato and use extra lemon juice for tanginess.
- Spices: I used cumin seeds, turmeric powder, red chili powder, coriander powder, and garam masala.
How to Make Zucchini Dal in Instant Pot
Press the SAUTE function on the Instant Pot. Heat 1 tablespoon oil until it's hot, then add 1 teaspoon cumin seeds and let them crackle.
Add 1 tablespoon ginger and garlic paste, 1 pinch asafoetida (optional), and 2 green chili, and saute for a few seconds.
Next, add 1 small onion (finely chopped) and sauté until it turns light brown.
Add 1 large tomato (finely chopped) along with the dry spices— ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and ½ teaspoon garam masala. Cook for 2-3 minutes, or until the tomatoes become soft.
Next, add 2-3 cups of diced zucchini (about 1.5-inch pieces), 1 cup of rinsed red lentils (masoor dal), salt, and 3 cups of water, and give it a good stir. Adjust the spices if needed. There's no need to soak the dal for this recipe.
Once you add all the ingredients to the instant pot, place the trivet and then the bowl of rice with water. This way, they will both cook together using the pot-in-pot method.
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.
Note: If you prefer a firmer dal texture, choose 4-minute Manual/Pressure Cooker (high pressure) setting.
Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.
Finish by adding 2 tablespoons of coriander leaves (cilantro) and the juice of half a lime, mixing well. Serve the zucchini red lentil curry hot with rice, quinoa, or roti.
For making Zucchini dal and rice using the pot-in-pot method in an Instant Pot, you will need the following accessories:
- Tall Trivet
- Stackable Steamer Insert Pans, or any oven-safe bowl.
Stovetop Pressure Cooker Method
Follow the same steps as for the Instant Pot. In a stovetop pressure cooker, cook for 2 whistles on medium heat, then let the pressure release naturally.
Serving Suggestions
Zucchini masoor dal pairs wonderfully with dishes like basmati rice, roti, or chapati, and also goes well with quinoa, brown basmati rice!
Tips & Variations
- Choose tender, fresh zucchini with no seeds. Always taste a small piece first—if it's bitter, discard it.
- I used masoor dal (red lentils) with this zucchini recipe, but you can use any kind of dal, like toor dal, split yellow moong dal, or a mixture of toor, masoor, and moong dal.
- If you're a South Indian and want to make sambar with zucchini, follow the same steps, but swap out the dry spices for 1.5 tablespoons of sambar powder and use tamarind extract instead of lemon juice to create a delicious zucchini sambar.
Instant Pot Zucchini Dal
Ingredients
- 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 the Saute function on the Instant Pot. Heat oil until it's hot, then add cumin seeds and let them crackle.
- Add ginger-garlic paste, asafetida, and green chili, and saute for a few seconds.
- Next, add the chopped onion and sauté until it turns light brown.
- Add the tomatoes along with the dry spices—turmeric powder, red chili powder, coriander powder, and garam masala powder. Cook until the tomatoes turn soft, which usually takes 2-3 minutes.
- Then add diced Zucchini, rinsed lentils or dal, salt, and water, and give a stir. Adjust spices at this stage. No need to soak the dal for this recipe.
- Once you add all the ingredients in the instant pot, place the trivet and then the bowl of rice with water. This way, they will both cook together using the pot-in-pot method.
- 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.Note: If you prefer a firmer dal texture, choose 4-minute Manual/Pressure Cooker (high pressure) setting.
- 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 rice, quinoa, or roti.
Stovetop Pressure Cooker:
- Follow the same steps as above for stovetop pressure cooker. Cook for 2 whistles on medium heat, then release the pressure naturally.
Notes
Tips & Variations:
-
- Choose tender and fresh zucchini with no seeds. Always taste a small piece of zucchini, if it's bitter, discard it.
-
- I 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, add 1.5 tablespoons of sambar powder and some tamarind extract instead of lemon juice to make a zucchini sambar recipe.
Nutrition
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Roopa
simple to make and flavaourful. I also added some carrots and edamame.
Bhavana Patil
I am so glad you liked it Roopa.Carrots and edamame are great addition, thanks for letting me know.
Anuja
Thank you so much for this delicious and easy recipe
Bhavana Patil
Thank you Anuja, glad you liked it.
Maggie
If you want to double the ingredients of the recipe for the instant pot, do you double the amount of water as well plus increase the time? This information would be very helpful to know. Please can you advise?
Many thanks in advance
Bhavana Patil
Hi Maggie, In the recipe card there is an option see the ingredients quantity when you do 2X, or 3x times. Coming to your question, Yes you will need to double the water but the cooking time will remain the same.Hope this helps.