zucchini dal

Zucchini dal recipe, Zucchini pappu

Zucchini dal/ Zucchini pappu is a delicious and very easy to make lentil based side dish usually served alongside roti/ rice. We all know that dal is almost everyone’s favorite and we usually make simple dal like this:

So to break the boredom I thought why not try with a vegetable hence used Zucchini that was available at home. I have tried many recipes with zucchini and have always loved it, but posted only one in the blog like this Eggless Zucchini Brownie don’t know why… Will keep posting more recipe using ZUCCHINI in future. I have prepared this recipe with ghee as it tastes best also used ginger garlic paste but if you replace it with finely chopped ginger and garlic it really elevates the taste of this dish, just like the kasuri methi, make sure not to skip it as definitely adds to the taste and flavor of the dish. In this recipe I have used equal proportion of toor dal and moong dal, but you could try using just the toor dal or moong dal too and let me know your feedback!!  Do try this recipe with:

So let’s get to the making of Zucchini dal/ Zucchini pappu!!
zucchini dal recipe

Zucchini dal recipe, Zucchini pappu
Serves 4
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1. Toor dal – ½ cup
  2. 2. Moong dal – ½ cup
  3. 3. Zucchini – 2 (small sized)
  4. 4. Onion – ¼ cup (finely chopped)
  5. 5. Tomato – ¼ cup (finely chopped)
  6. 6. Green chilli – 1 (finely chopped)
  7. 7. Ginger garlic paste – ½ tsp
  8. 8. Turmeric powder – ¼ tsp
  9. 9. Red chilli powder – ¼ tsp (optional)
  10. 10. Kasuri methi – 1 ½ tbsp
  11. 11. Salt – to taste
  12. 12. Cumin seeds – ½ tsp
  13. 13. Water – 3 cups (approx.)
  14. 14. Ghee – 1 tbsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Wash toor dal and moong dal well. Keep it aside. I usually soak dal in water for 20 minutes which enables fast cooking of dal.
  2. Meanwhile heat ½ tbsp of ghee in a pressure cooker to it add chopped zucchini. Add a pinch of salt and saute it for few seconds. This veggies cooks really fast so remove from heat after a minute of sauteeing. Keep it aside.
  3. Now in the same pressure cooker add a tbsp of ghee add cumin seeds, when it crackles add finely chopped onion and green chili. Saute well then add ginger garlic paste. Saute well until the raw smell goes.
  4. Now add finely chopped tomato, Kasuri methi, chili powder (if required) and turmeric powder. Saute well. Do not cook for long time as we will pressure cook everything.
  5. When the tomatoes look a little sauteed add washed toor dal and moong dal. Add 3 cups of water and required amount of salt. Mix well. Pressure cook for 4 to 5 whistles.
  6. When the pressure has subsided open the lid and mash dal well. Now add the sautéed zucchini and give it a quick stir. Depending on the consistency that you prefer you can add ½ cup water and give it a boil. Put off the flame and serve it hot with roti.
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How to make Zucchini dal with step by step images


  1. Wash toor dal and moong dal well. Keep it aside. I usually soak dal in water for 20 minutes which enables fast cooking of dal.
  2. Meanwhile heat ½ tbsp of ghee in a pressure cooker to it add chopped zucchini. Add a pinch of salt and saute it for few seconds. This veggies cooks really fast so remove from heat after a minute of sauteeing. Keep it aside.
  3. Now in the same pressure cooker add a tbsp of ghee add cumin seeds, when it crackles add finely chopped onion and green chili. Saute well.
  4. Now add ginger garlic paste. Saute well until the raw smell goes. Now add finely chopped tomato, Kasuri methi, chili powder (if required) and turmeric powder. Saute well. Do not cook for long time as we will pressure cook everything.
  5. When the tomatoes look a little sauteed add washed toor dal and moong dal. Add 3 cups if water and required amount of salt. Mix well. Pressure cook for 4 to 5 whistles.
  6. When the pressure has subsided open the lid and mash dal well. Now add the sautéed zucchini and give it a quick stir. Depending on the consistency that you prefer you can add ½ cup water and give it a boil. Put off the flame and serve it hot with roti.
    zucchini pappu

 

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