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Instant pot zucchini channa dal served in a white bowl with a blue handle.
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Instant Pot Zucchini Channa Dal

A vegan and gluten free curry made in the Instant Pot with zucchini and Bengal Gram Dal
Prep Time10 minutes
Cook Time16 minutes
Inactive Time30 minutes
Course: Accompaniments, Vegetables
Cuisine: North Indian
Servings: 3 persons

Equipment

  • Instant Pot

Ingredients

  • 2/3 c Channa Dal
  • 1.5 tbsp Vegetable oil I have used canola here.
  • 1 tsp Cumin seeds
  • 3 cloves Garlic minced approximately 3 g of minced garlic
  • 1 tsp Finely minced ginger
  • 3/4 c finely chopped red onions
  • 1 tsp Ground coriander
  • 1 tsp Turmeric powder
  • 1 tsp Paprika Regular red chili powder or Cayenne works equally well.
  • 1 c finely chopped tomatoes
  • 1 tbsp Water
  • 300 g Zucchini cubes
  • 1.25 c Water

Instructions

Prepping the Dal

  • Wash the Channa dal twice. Drain all the water used for washing.
  • Soak the channa dal in 2 c water for 20 mins.

Tempering

  • Turn on the Saute mode in the IP and set the timer for 9 mins
  • Add oil and allow it to heat up.
  • Now, add the cumin seeds and allow it to crackle.
  • Next, add the ginger and garlic and fry for 20 to 30 secs.
  • Now, add the onions and mix well.
  • Wait for the onions to turn pink and soft. There s no need to brown the onions.
  • Add salt and the spice powders now. Mix well and fry for 20 secs.
  • Add the tomatoes next and 1 tbsp water.
  • Mix well and cook till tomatoes turn mushy. This takes roughly 3 mins.
  • When done, add the zucchini and mix well.
  • Now drain the water from the soaked dal and add this to the IP.
  • Add water and mix well.
  • Switch off Saute mode.
  • Close the lid of the IP, turn vent to sealing.
  • Now, set the IP to pressure cook mode on high pressure for 4 mins.
  • Allow the cooking cycle to complete.
  • When done, wait for the pressure to release naturally.
  • Once the pressure releases, Switch off the IP. Open the lid, use the back of a ladle mash the dal gently once or twice.
  • Garnish with chopped cilantro. Now, turn on the saute mode for 3 mins and allow the curry to simmer.
  • We can see that the curry has thickened slightly. Switch off the IP.
  • Serve hot with any bread or rice of your choice.
    Instant pot zucchini channa dal served in a white bowl with a blue handle.

Notes

Please note that the pressure building time for the Instant Pot may differ based on the amount of liquid inside, the weather and the altitude of the geographical location.
The inactive time mentioned here is a rough guide based on my IP and my geographical location. Please note that if you live in a high altitude place, then pressure may take longer to build.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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