- 1 cup (200 grams) split moong dal
- 2 teaspoons fine sea salt
- ½ teaspoon Pragati Turmeric
- 1 tablespoon, plus 1 teaspoon, Nandini Coriander
- 1½ teaspoon Jodhana Cumin
- 1½ teaspoons Hariyali Fennel
- 4½ tablespoons untoasted sesame oil or peanut oil
- ⅛ teaspoon asafoetida (hing), optional
- 3 to 4 stalks green garlic, thinly sliced (about 1 to 1½ cups)
- 1-inch ginger, finely chopped
- 1 to 2 serrano peppers, finely chopped
- 1½ tablespoons powdered Madhur Jaggery
- 3 medium zucchini, diced (about 1 pound, 454 grams)
- 2 to 4 teaspoons lemon juice
- ½ cup (26 grams) roughly chopped cilantro, leaves and tender stems
- 1 teaspoon Bindu Black Mustard seeds
- Steamed long grain rice, for serving
- Plain yogurt, for serving
-
Marcha nu Athanu or store-bought achaar, for serving
Ingredients
Methods
- Place the moong dal in a bowl and rinse with cold water, swishing it around with your fingers, and rinsing several times until the water runs clear. Drain and transfer the lentils to an electric pressure cooker (like an Instant Pot) and add 1 teaspoon salt, the ground turmeric, and 4 cups water. Cook on high pressure for 4 minutes and allow to naturally release for 5 to 10 minutes. Release the pressure, mash some of the lentils with the back of a spoon or a potato masher, and keep warm.
- When the pressure cooker is naturally releasing, start the dal base. Place 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, and 1 teaspoon fennel seeds in a spice grinder, and pulse a couple times into a very coarse powder (alternatively, you can use a mortar and pestle). Then, heat 3 tablespoons oil in a Dutch oven or large, heavy-bottomed pot over medium heat. When shimmering, add the asafoetida, if using, and the remaining 1 teaspoon cumin seeds, and cook, stirring occasionally, until the spices turn a couple shades darker and start to smell toasty, 15 to 45 seconds.
- Add the green garlic, ginger, serrano pepper, and ½ teaspoon salt, and sauté, stirring occasionally, until the green garlic softens and the edges start to turn light golden, 6 to 9 minutes. Add the reserved crushed spices, stir, and cook until they start to smell fragrant, 1 to 2 minutes.
- Stir in the cooked dal, all of its liquid, jaggery, and the remaining ½ teaspoon salt, increase the heat to medium, and bring to a simmer. Add the zucchini, stir to combine, cover, and cook, stirring occasionally, until the zucchini is tender and cooked through yet still retains a little bite, 10 to 15 minutes. Turn off the heat, stir in 2 teaspoons lemon juice and the cilantro, taste, and season with more lemon juice or salt, if needed.
- To make the tadka, heat the remaining 1½ tablespoons oil in a tadka spoon or small skillet over medium heat. When the oil is shimmering, add the mustard seeds, remaining 1½ teaspoons coriander seeds, and ½ teaspoon fennel seeds, and cook, swirling the pan occasionally, until the coriander seeds turn a few shades darker, 30 to 45 seconds.
- To finish the dal, pour the tadka over the dal and gently stir in. Enjoy hot with long grain rice, plain yogurt, and green chilli or lime pickle, if desired.
