Prep Time: 1 hour for soaking the dal
10 mins for the rest
Cook Time: 35 mins
Serves 2 generously
Allergy Info: Vegan, Nut free
Zucchini 1 medium peeled and cubed
Chana dal 1/2 c soaked for an hour.
Onion 1 large chopped finely
Tomato 1 large chopped finely
Garlic 6 cloves minced
Ginger 2 tsp grated
Chili powder 1 tsp
Coriander powder 1/2 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Hing a small pinch
Curry leaves a sprig
Oil 2 tbsp
Salt to taste
Coriander leaves for garnish
Pressure cook the soaked chana dal with turmeric for 3 whistles or until tender but not mushy.
Heat a pan with oil.
Pop the mustard, crackle the cumin and toss in the hing and curry leaves
Now, follow with the garlic, ginger and onion. Saute till onion turns a light brown.
Add the spice powders next and saute for 30 secs.
Once done, add the tomato and cook till oil separates from the mixture.
Add the chopped zucchini next and cook on medium flame till it becomes fork tender. Dont over cook it.
Now, add the cooked chana dal and salt and mix well.
Simmer for 5 mins on medium flame.
Remove from flame.
Garnish with coriander and serve hot with rice or rotis.