If salad is the first thing that comes to your mind when you think of Zucchini, you are missing out on many yummy options.
I want to help you uncover the possibilities today!
This Instant Pot zucchini dal recipe is my family's favorite dal recipe, along with zucchini curry and zucchini sabzi.
It goes well with plain basmati rice as well as warm rotis. This versatile and nutritious vegetable, also known as courgette, is low in calories and high in fiber, making it a great addition to any meal.
One popular way to incorporate zucchini into your diet is by following options from Indian cuisine.
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Why you will love this recipe
- Quick and easy: This recipe is made in an Instant Pot pressure cooker, significantly reducing cooking time. You can have a delicious dal dish ready in under 30 minutes.
- Healthy and nutritious: Zucchini is an excellent source of vitamins A and C, potassium, and folate. Combined with lentils, this dish is a powerhouse of nutrients.
- It's a great way to prepare as a lunch box option for kids.
- Budget-friendly: Lentils are an affordable source of protein, making this dish both healthy and cost-effective.
- Versatile: This dal can be enjoyed as a side dish or as the main course when paired with rice or naan bread. It also makes for great leftovers!
Ingredients
- Medium Zucchini
- Yellow split lentils (Toor Dal)
- Onion, garlic and fresh ginger
- Tomatoes
- Spices: cumin seeds, turmeric, garam masala and red chili
- Green chilies
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Start by washing and chopping the zucchini into small pieces.
Finely chop the onion, garlic, ginger, and green chilies.
Dice the tomatoes and set all the ingredients aside.
Rinse the yellow split lentils thoroughly under cold water until the water runs clear. This helps remove any excess starch and ensures the dal cooks well.
Set the Instant Pot to saute mode and add a splash of coconut oil.
Once the oil is hot, add cumin seeds and cloves to sizzle for a few seconds.
Follow up with the chopped onion, garlic, ginger, and green chilies.
Sauté until the onions turn translucent and fragrant.
Stir in the diced tomatoes, turmeric powder, garam masala, and red chili powder.
Cook the mixture for 2-3 minutes until the tomatoes soften and the spices are well combined.
Mix in the chopped zucchini and rinsed lentils, ensuring they are evenly coated with the spice mixture.
Pour enough water to cover the lentils and vegetables (about 3 cups), and stir well.
Close the lid of the Instant Pot and tap on pressure cook mode. Set it on high pressure for 8 minutes.
Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release.
Open the lid, stir the dal, and add salt to taste. If the dal is too thick, add hot water to reach your desired texture of the dal.
Finally, drizzle some lemon or lime juice over the zucchini dal and garnish with fresh cilantro.
Serve hot with basmati rice or naan, or enjoy it as a comforting soup-like dish.
This easy Instant Pot zucchini dal recipe will indeed become a family favorite. It offers the perfect balance of flavors, nutrition, and simplicity!
Variation
- Add coconut milk: Stir in ½ cup for a creamier dal after pressure cooking. This adds a subtle sweetness and rich flavor to the dish.
- Use different lentils: Instead of yellow split lentils, try red lentils (masoor dal) or moong dal for a slightly different texture and taste. Adjust the cooking time if needed.
- Include more vegetables: To enhance the nutritional value, add carrots, spinach, bell peppers, bottle gourd, and zucchini.
- To add extra heat or to make it milder, Adjust the amount of green chilies and red chili powder to suit your spice preference.
- You could also add mustard seeds, curry leaves, and coriander powder per your taste and preferences.
Top tips
- Use fresh ingredients: Fresh zucchini, tomatoes, and aromatic spices will enhance the flavor of your dal. Always choose firm and unblemished zucchini for the best results.
- Adjust consistency: If the dal thickens after cooling, add hot water while reheating to achieve your desired consistency.
- Pre-soak lentils (optional): While not necessary for this Instant Pot recipe, soaking the lentils for 15-20 minutes beforehand can slightly reduce cooking time and ensure even cooking.
- Taste and season at the end: Add salt and lemon juice toward the end of cooking to strike the perfect balance of flavors in the dal. Over-salting beforehand can overpower the dish.
Storage and reheating
This zucchini dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop, adding water if needed to reach desired consistency.
Zucchini dal is a delicious and healthy way to incorporate this versatile vegetable into your diet. With its quick and easy preparation in an Instant Pot, it's perfect for busy weeknights or meal prepping for the week ahead.
Recipe FAQ
Yes, you can follow the exact instructions and cook it in a regular pot or pressure cooker, adjusting the cooking time accordingly.
Yes, you can substitute zucchini for other types of squash, such as yellow or butternut squash. However, cooking times may vary.
You can sauté with water or broth instead of oil to reduce added fat.
📖 Recipe
Easy Instant Pot Zucchini Dal
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1.3 pound zucchini - Or 2 zucchinis
- 1 cup toor dal
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 onion - chopped
- 1 tomato - diced
- 1 teaspoon cumin seeds
- 2 clove spice
- 2 green chilies - sliced
- 1 teaspoon ginger - grated
- 3 cup water
- 1 teaspoon coconut oil
- 2 garlic clove - minced
Instructions
- Start by washing and chopping the zucchini into small pieces.
- Finely chop the onion, garlic, ginger, and green chilies.
- Dice the tomatoes and set all the ingredients aside.
- Rinse the yellow split lentils thoroughly under cold water until the water runs clear. This helps remove any excess starch and ensures the dal cooks well.1 cup toor dal
- Set the Instant Pot to saute mode and add a splash of coconut oil.1 teaspoon coconut oil
- Once the oil is hot, add cumin seeds and cloves to sizzle for a few seconds.1 teaspoon cumin seeds, 2 clove spice
- Follow up with the chopped onion, garlic, ginger, and green chilies.1 onion, 2 green chilies, 1 teaspoon ginger, 2 garlic clove
- Sauté until the onions turn translucent and fragrant.
- Stir in the diced tomatoes, turmeric powder, garam masala, and red chili powder.1 teaspoon garam masala, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 tomato
- Cook the mixture for 2-3 minutes until the tomatoes soften and the spices are well combined.
- Mix in the chopped zucchini and rinsed lentils, ensuring they are evenly coated with the spice mixture.1.3 pound zucchini
- Pour enough water to cover the lentils and vegetables (about 3 cups), and stir well.3 cup water
- Close the lid of the Instant Pot and tap on pressure cook mode. Set it on high pressure for 8 minutes.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release.
- Open the lid, stir the dal, and add salt to taste. If the dal is too thick, add hot water to reach your desired texture of the dal.
- Finally, drizzle some lemon or lime juice over the zucchini dal and garnish with fresh cilantro.
- Serve hot with basmati rice or naan, or enjoy it as a comforting soup-like dish.
Notes
- Use fresh ingredients: Fresh zucchini, tomatoes, and aromatic spices will enhance the flavor of your dal. Always choose firm and unblemished zucchini for the best results.
- Adjust consistency: If the dal thickens after cooling, add hot water while reheating to achieve your desired consistency.
- Pre-soak lentils (optional): While not necessary for this Instant Pot recipe, soaking the lentils for 15-20 minutes beforehand can slightly reduce cooking time and ensure even cooking.
- Taste and season at the end: Add salt and lemon juice toward the end of cooking to strike the perfect balance of flavors in the dal. Over-salting beforehand can overpower the dish.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Uma Raghupathi says
I make this every year during zucchini season, one of the best dal recipes. Hope you all enjoys it!