Zucchini Moong Dal
Zucchini Moong Dal is a quick dal and makes a great choice for summer dal. This zucchini lentil | courgette lentil curry recipe is light on the tummy and really quick to put together. I mostly like to pair it with rice, but you can use roti, bread and enjoy it as soup.
Ingredients
- 1 medium size zucchini (cut into tiny bite size.)
- ½ cup yellow mung daal
- 1 teaspoon oil
- 1 teaspoon nigella seeds
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 inch fresh ginger (grated)
- Couple fresh green chili
- Handful of finely chopped fresh cilantro
Instructions
- In a dry wok or skillet, dry roast the moong dal/ yellow mung beans stirring constantly until it turns mild golden color.
- Then wash the daal and place it in a pan or pressure cooker along with ½ teaspoon salt. Boil the dal but retail little texture. Don’t make it too soupy.
- In a skillet or pan, pour the oil along with the nigella seeds. Stir it around and then add the zucchini, rest of the salt and turmeric. Stir around for 3 minutes.
- Add the boiled daal, stir it around and let it simmer for 3 minutes. Add the freshly grated ginger and the green chili. Let it simmer for 2 minutes. Taste for salt and any if needed.
- Sprinkle cilantro leaves, mix it around and serve it warm with rice.
Video
Notes
If you decide to prepare this dal in Instapot, I will recommend
you dry roast it separately in a pan and then add it to the Instapot.
have in hand. You can use the more common cumin seeds instead of nigella seeds.
you dry roast it separately in a pan and then add it to the Instapot.
Substitutes for Moong Daal
You can use any other variety of lentils youhave in hand. You can use the more common cumin seeds instead of nigella seeds.