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Zucchini Squash and Dahl Recipe
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Zucchini Squash and Dahl Recipe

Zucchini Squash and Dahl together is a match made in heaven. Zucchini is a great vegetable because it is wonderful for those who are on a diet. It tastes delicious in this recipe.

Course Side Dish, Stew
Cuisine Indian
Diet Diabetic, Gluten Free, Vegan, Vegetarian
Keyword Channa Dahl, Mung Dahl, Squash, Zucchini
Total Time 30 minutes
Servings 4

Ingredients

  • 4 large Zucchini Squash chopped into 1/2 inch pieces
  • 1 cup Mung Dahl
  • 1 tsp Mustard Seeds
  • 2 tsp Cumin Powder
  • 1 tsp Sambar Powder or Cayenne Pepper
  • 1 piece Fresh Ginger one inch piece, peeled and finely chopped
  • 1 small Green Chilli or ½ of a large one
  • 1 tsp Hing Asafoetida
  • ½ tsp Ground Black Pepper
  • 6 Curry Leaves optional
  • 1/4 Cilantro finely chopped
  • 2 tsp Salt
  • 2 tbsp Oil
  • 1 tbsp Rice Flour to thicken the stew

Instructions

  1. Cook Mung Dahl according to the directions in This Recipe. Set aside.

  2. Place a non-stick saucepan or a heavy stainless steel saucepan on medium heat. Add oil.

  3. When oil is quite hot, add the mustard seeds. When the seeds crackle rapidly, add the chopped Zucchini. Stir for a minute.

  4. Make a tiny slit in the green chilli and add it to the pan.

  5. Add 4 cups of water. The squash should be immersed in the water. If not, add more water, half a cup at a time, until the zucchini is covered with water.

  6. Add turmeric powder, cumin powder, 1 tsp salt, black pepper, hing, sambar powder or cayenne pepper, curry leaves and the crushed fresh ginger. Stir with a ladle. Cook for 5 minutes.

  7. Mix the rice flour and ¼ cup water in a small bowl thoroughly. Add the rice flour mix to the pan. Mix well.

  8. Cook for 2 more minutes or until the squash is cooked, but still firm. Use a toothpick to test. Do not overcook.

  9. If the mixture is too thick, add more water, half a cup at a time.

  10. Using the ladle, gently mash the mung dahl until all the mung dahl is mashed uniformly. Don't leave unmashed dahl.

  11. Add the mashed mung dahl to the pan. Add 1 tsp salt. Mix thoroughly.

  12. Add the chopped cilantro. Mix well.

  13. Serve hot as a side dish with tortillas or with hot basmati rice or plain long grain rice, or brown rice.

    Zucchini Squash and Dahl Recipe