Easy Instant Pot Zucchini Dal
Add a twist to your traditional dal recipe with zucchini. This versatile vegetable is low in calories and fiber, making it an excellent option for healthy meals. Try this easy instant pot recipe today!
Servings: 4
Calories: 183kcal
Equipment
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.
Nutrition
Calories: 183kcal | Carbohydrates: 33g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 134mg | Potassium: 526mg | Fiber: 9g | Sugar: 8g | Vitamin A: 633IU | Vitamin C: 36mg | Calcium: 70mg | Iron: 2mg