Zucchini Dal recipe is a comforting and an easy dal made in Instant Pot pressure cooker with masoor dal (red lentils), zucchini, tomatoes, indian spices and cooked with pot-in-pot rice

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 1 cup masoor dal (red lentils)
  • 2 large zucchini (chopped into 1.5 inch pieces (about 2-3 cups))
  • 1 tablespoon ghee or coconut oil
  • 1 teaspoon cumin seeds(jeera)
  • 1 pinch asafetida (hing)
  • 2 green chillies (split into halve)
  • 1 tablespoon ginger and garlic paste
  • 1 small onion (finely chopped)
  • 1 large tomato (finely chopped)
  • salt (to taste)
  • 3 cups water
  • 2 tablespoons coriander leaves (chopped)
  • juice of 1/2 lemon

Dry Spices:

  • 1/2 teaspoon turmeric powder (haldi)
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder

For Basmati Rice

  • 1 cup basmati rice
  • 1.5 cups water
  • a pinch salt (optional)

Method

Instant Pot Method:

  1. Press the Saute function on the Instant Pot. Heat oil until it's hot, then add cumin seeds and let them crackle.
  2. Add ginger-garlic paste, asafetida, and green chili, and saute for a few seconds.
  3. Next, add the chopped onion and sauté until it turns light brown.
  4. Add the tomatoes along with the dry spices—turmeric powder, red chili powder, coriander powder, and garam masala powder. Cook until the tomatoes turn soft, which usually takes 2-3 minutes.
  5. Then add diced Zucchini, rinsed lentils or dal, salt, and water, and give a stir. Adjust spices at this stage. No need to soak the dal for this recipe.
  6. Once you add all the ingredients in the instant pot, place the trivet and then the bowl of rice with water. This way, they will both cook together using the pot-in-pot method.
  7. Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase the timer to 5 minutes. Note: If you prefer a firmer dal texture, choose 4-minute Manual/Pressure Cooker (high pressure) setting.
  8. Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.
  9. Add cilantro and lime juice, mix well. Serve zucchini lentil curry hot with rice, quinoa, or roti.

Stovetop Pressure Cooker:

  1. Follow the same steps as above for stovetop pressure cooker. Cook for 2 whistles on medium heat, then release the pressure naturally.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.