½cupchana dalsplit garbanzo beans , soaked for 1 hour
1.5cupswater1 more cup to add later on
¼teaspoonturmeric powder
¾teaspoonsalt
2zucchinismedium, cut into cubes [around 2 cups zucchini cubes]
Onion Tomato masala
1onionmedium, chopped
2 tomatoesmedium, chopped
3teaspoonscanola oil
½teaspooncumin seeds
½teaspoonmustard seeds
¼teaspoonhingasafoetida
1-2green chilifinely chopped
1teaspoonchopped ginger
saltto taste
cilantroto garnish
1-2teaspoonfresh lemon juiceoptional
Instructions
Soak chana dal in enough water for 1 hour. After 1 hour, transfer dal to a pressure cooker and add water.
Add diced zucchini, turmeric powder and salt. Stir to combine.
Close the pressure cooker and cook on high for 5-6 whistles and then let the pressure come off on it's own. The dal and zucchini will be cooked by now.
Add oil to a pan on medium heat. Once the oil is hot, add cumin seeds and mustard seeds and let them crackle. It's important to wait till mustard seeds pop else they taste bitter.
Then add hing, chopped green chili and chopped ginger and saute for few seconds.
Add chopped onion and cook for 2 minutes or till onion starts turning light golden in color.
Add the chopped tomatoes and cook for 5-6 minutes or till raw smell goes away. Also add salt to taste.
Add the cooked chana dal and zucchini to the pan and mix.
Simmer the dal on medium heat for 5 minutes or till it comes to a boil. You can add more water at this point to adjust the consistency of the dal to preference.
Garnish with fresh cilantro, squeeze in some fresh lemon juice (optional) and serve zucchini chana dal hot with rice or roti.