If you and your family are tired of monotonous vegetables and want a light, tasty, and nutritious dinner, then the lentil and zucchini dish is an excellent choice. Often children and adults are reluctant to eat zucchini, but preparing it in the Dabba style with perfect spices makes the taste so delicious that everyone will ask for more. The combination of this dal-vegetable with hot rice makes the meal even more pleasant. Below is a simple recipe for this dish.
For preparation, you will need: one medium zucchini (cut into small pieces), half a cup of lentils (soaked in water for 1 hour), one large onion (finely chopped), two medium tomatoes (finely chopped or pureed), one tablespoon of ginger and garlic paste, two hot chilies (cut lengthwise), two pinches of hing, one teaspoon of cumin, half a teaspoon of turmeric, half a teaspoon of red pepper (to taste), one teaspoon of coriander powder, half a teaspoon of garam masala, one teaspoon of dried mint (crushed), finely chopped green peas for garnish, two tablespoons of ghee or oil, salt to taste.
In a pressure cooker, heat 2 tablespoons of oil or ghee. Add cumin and hing to prepare the aromatic base. Then fry the chopped onion and hot peppers until golden brown. After that, add the ginger and garlic paste and fry until the raw smell disappears.
Next, add the chopped tomatoes and dry spices (turmeric, red pepper, coriander powder, and salt). Simmer the mixture until the oil starts to separate from the spices. Add the soaked lentils and chopped zucchini to this mass, frying everything together for two minutes.
Finally, pour in 1.5–2 cups of water, close the pressure cooker lid, and cook over medium heat for 4–5 whistles until the lentils are completely cooked. Allow the pressure to release naturally, then open the lid and check the contents. The lentils and zucchini should be well mixed. If the dish seems too thick, you can add some hot water and bring it to a boil.
Sprinkle with garam masala, dried mint, and finely chopped green peas on top. Optionally, you can prepare an additional small dressing of ghee, cumin, and Kashmiri red pepper and drizzle it over the dish, which will improve both the appearance and the taste.
