Zucchini Chana Dal Recipe – Authentic Indian Lentil Curry

Last Updated on 6 months ago by Neha Deshmukh

Zucchini Chana Dal Recipe – Authentic Indian Lentil Curry

Introduction

Hey everyone! I’m so excited to share this recipe with you – it’s a comforting, flavorful Zucchini Chana Dal that’s become a regular in my kitchen. I first stumbled upon a similar version during a visit to my aunt’s place, and I’ve been tweaking it ever since to make it just perfect. It’s a lovely way to sneak in some extra veggies, and honestly, the zucchini just melts into the dal, making it incredibly delicious. This dal is easy to make, perfect for a weeknight meal, and packed with goodness. Let’s get cooking!

Why You’ll Love This Recipe

This Zucchini Chana Dal is a winner for so many reasons! It’s quick, easy, and uses simple ingredients you likely already have in your pantry. It’s a fantastic way to enjoy a hearty, protein-packed meal. Plus, the zucchini adds a subtle sweetness and lovely texture that complements the earthy chana dal beautifully. It’s a comforting dish that’s both healthy and satisfying.

Ingredients

Here’s what you’ll need to make this delicious dal:

• 1 cup chana dal (split chickpeas)
• 1.5 cups water
• 1 teaspoon turmeric powder
• 1 teaspoon salt (or to taste)
• 2 medium zucchinis, cubed
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 3 teaspoons canola oil (or any cooking oil)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon hing (asafoetida)
• 1-2 green chilies, slit (adjust to your spice preference)
• 1 teaspoon chopped ginger
• Fresh cilantro, chopped (for garnish)
• 1-2 teaspoons fresh lemon juice

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

Chana Dal: Exploring Varieties & Nutritional Benefits

Chana dal, also known as Bengal gram, is a staple in Indian cooking. It’s a fantastic source of protein and fiber. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets. There aren’t huge variations in chana dal itself, but ensure yours is relatively fresh for the best texture.

Zucchini: Choosing the Best & Regional Indian Uses

Look for zucchinis that are firm, with smooth, unblemished skin. Smaller to medium-sized zucchinis tend to be sweeter and have fewer seeds. While zucchini isn’t traditionally used in all Indian dals, it’s becoming increasingly popular, especially in home cooking, for its mild flavor and nutritional value. It works beautifully in this dal!

Turmeric Powder: Quality & Health Benefits

Turmeric isn’t just about color and flavor; it’s a powerhouse of antioxidants! Opt for a good quality turmeric powder – the aroma should be strong and earthy. A little goes a long way, so start with 1 teaspoon and adjust to your liking.

Hing (Asafoetida): A Unique Spice & Its Role in Indian Cooking

Hing, or asafoetida, has a pungent aroma in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s often used in Indian cooking to aid digestion and add depth to dishes. A little goes a long way – seriously! You can find it as a powder or a resin (you’ll need to powder the resin yourself).

Mustard Seeds: Black vs. Yellow – Which to Use?

Both black and yellow mustard seeds work in this recipe, but they have slightly different flavors. Black mustard seeds are more pungent and robust, while yellow mustard seeds are milder. I personally prefer black mustard seeds for this dal, but feel free to use whichever you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the chana dal a good wash. Then, soak it in water for about an hour. This helps it cook faster and become creamier.
2. Drain the soaked dal and transfer it to a pressure cooker. Add 1.5 cups of water, the cubed zucchini, turmeric powder, and salt.
3. Pressure cook for 5-6 whistles on medium heat. Once the pressure releases naturally (this is important!), open the cooker and set the dal-zucchini mixture aside.
4. Now, let’s make the tadka (tempering). Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds. Wait until they start to crackle – this is when the flavor really comes alive!
5. Add the hing, slit green chilies, and chopped ginger. Sauté for about 30 seconds, until fragrant.
6. Add the chopped onion and cook until golden brown. Then, add the chopped tomatoes and sauté until they soften, about 5-6 minutes. Season with a pinch of salt.
7. Pour the cooked dal-zucchini mixture into the pan with the tadka. Stir well to combine.
8. Simmer for about 5 minutes, adding a little water if needed to reach your desired consistency.
9. Finally, garnish with fresh cilantro and a squeeze of lemon juice. Serve hot!

Expert Tips

• Don’t skip the soaking step for the chana dal – it really makes a difference in the texture.
• Be careful not to burn the hing while tempering, as it can become bitter.
• Adjust the amount of green chilies to suit your spice preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, use only one green chili or remove the seeds. For a spicier kick, add more green chilies or a pinch of red chili powder. My friend, Priya, loves to add a dash of cayenne pepper!
• Festival Adaptation: During festivals, I sometimes add a small piece of jaggery (gur) to the dal for a touch of sweetness. It’s especially nice during Diwali.

Serving Suggestions

This Zucchini Chana Dal is fantastic served with steamed rice, roti, or naan. A side of raita (yogurt dip) and a simple salad completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Chana Dal and can I substitute it with another lentil?

Chana Dal is split chickpeas. While you can substitute it, the flavor and texture will be different. Toor dal (split pigeon peas) is the closest substitute, but it will cook faster, so adjust the cooking time accordingly.

Can I make this recipe without a pressure cooker?

Yes, you can! Just cook the chana dal in a pot with enough water to cover it, until it’s tender. This will take significantly longer – about 45-60 minutes.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow some of the water to evaporate.

What are the health benefits of adding zucchini to dal?

Zucchini is low in calories and rich in vitamins and minerals. It adds fiber and a subtle sweetness to the dal, making it a healthier and more balanced meal.

Can I prepare this dish ahead of time?

Yes! You can cook the dal and prepare the tadka separately ahead of time. Store them in the refrigerator and combine them just before serving.

What is Hing and where can I find it?

Hing, or asafoetida, is a resin with a pungent aroma. You can find it at most Indian grocery stores, often in the spice aisle. It’s sometimes available in well-stocked supermarkets as well.