Zucchini dal/paruppu kootu is a wholesome and healthy recipe that is quick and easy to make. It also makes a good kids meal with rice/roti or as a soup. In spite of being simple to make the dish packs a good flavor.
Dal is a ubiquitous dish in Indian homes owing to its simplicity and being easy on the stomach. Anytime you can’t decide what to prepare for lunch or dinner or just feel lazy to do a lot of prep, dal comes to the rescue. It is so versatile that you can add different vegetables to bring out very different flavors from it.
I make dal with almost every vegetable except cabbages, and they all taste absolutely delicious. Perfect for those who love mild tasting food with lots of vegetables. Dal is pretty much an all season food since its not too heavy on your stomach compared to other high protein foods. Add loads of garlic and you can prevent the bloating or gas usually associated with the lentils.
So, here is a quick and easy recipe for you.
Zucchini mung dal/ paasi paruppu kootuPrint This
- Zucchini - 1 medium sized
- Split mung dal- 1/4 cup
- Tomato - 1 small/1/4 cup chopped
- Onion- 1/4 cup chopped
- Garlic- 3 pods
- Green chillies/ Serrano peppers - 1 or more depending on spice preference
- Cumin seeds - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Salt - 1 1/2 tsp
- Water - 1 1/2 cups
- Cilantro/ coriander leaves- 1 tbsp chopped
- Rinse the mung dal and place in a saucepan (or pressure cooker or instant pot- these cook the dal quicker than in a saucepan).
- Add the all the other ingredients into the saucepan and pour in the water.
- Bring to a boil on high flame and then reduce to a medium low flame and let simmer closed for 15mins (10 mins in a pressure cooker).
- Open the lid and check if the dal is cooked, just short of becoming mashed up.
- Remove from stove and garnish with cilantro leaves and hot pepper flakes if you like it spicy. Drizzle a little clarified butter on top and serve with hot rice / rotis or even with idli or dosai.
Omit the clarified butter for a vegan recipe. Add a ground mixture of 2 tbsp shredded coconut and 1/4 tsp cumin seeds after 10 mins of cooking and let boil for 3 minutes for a thicker and richer dal.