Friday, September 23, 2022
HomeHealthy EatingSimple Zucchini Dal - Holy Cow Vegan

Simple Zucchini Dal – Holy Cow Vegan

A summery, scrumptious, one-pot Indian zucchini dal!

Zucchini is certainly one of summer time’s most versatile presents. It makes candy treats much more scrumptious, like this vegan zucchini bread, vegan zucchini cake, and vegan zucchini halwa; and it provides a wholesome and flavorful aptitude to savory dishes, like this garlicky zucchini rice, zucchini kofta curry, and zucchini blossom pakoras. On this tasty and simple zucchini dal, flavored with tomatoes and curry powder, it shines like a star! Eat the dal with rice and/or roti for a easy, scrumptious meal. A vegan, gluten-free, nut-free and soy-free recipe.

Zucchini dal in bowl with a spoon, cilantro garnish and parathas in background.

Zucchini is certainly one of summer time’s early choices, and what a scrumptious providing it’s! Every year, because the climate warms up, I can not wait to eat extra of this superb, healthful vegetable. I add it to nearly every part you possibly can think about, from rice to curries to desserts.

One in every of my favourite and simple methods to make use of it’s on this zucchini dal.

Though zucchini is on the market in supermarkets year-round right here in america, it’s truly in season between June and August. I wish to eat seasonally as a lot as attainable, so in winter I have a tendency to stay with winter squashes and in summer time I eat extra of a tremendous number of summer time squashes, from zucchini to yellow squash to pattypan squash (which appear like chubby little alien craft) and lots of extra. You need to use any of those summer time squashes on this dal.

Zucchini was not a vegetable I used to be aware of rising up in India however with globalization it’s now fairly simply out there there. In case you are in India and consider in consuming regionally (at all times a greater possibility), any Indian squash, like bottle gourd (dudhi), ash gourd (white pumpkin) or ridge gourd, would work very properly on this dal.

I gave this zucchini dal a south Indian aptitude, with coconut oil, curry leaves and a touch of curry powder. You may even add some coconut milk to complete it off and make it extra creamy, though I want to depart it out as a result of the dal is amazingly scrumptious as it’s.

Bowl of zucchini dal with a spoon and parathas in background.



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