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Ingredients :
- 1/3 cup of Split Chickpea Lentil or any lentil of your choice
- 1 – tomato (small)
- 3 – garlic cloves
- 2 – zucchini, chopped into bite-size pieces
- 1 medium size onion finely chopped
- 3 TBSP of oil
- 1/4 TSP of cumin seeds
- 1/8 tsp of mustard seeds(optional)
- 2 dry red chilies(remove the seeds, if you can’t handle spicy food)
- 5 to 6 curry leaves finely chopped(optional)
- 1 TBSP of finely chopped coriander leaves
- 1.5 to 2 TSP of salt
- 2 TBSP of grated coconut /Coconut paste
Procedure:
Step 1:
- Wash and soak the Lentil in the water for 2 hours.
Step 2:
1. In a saucepan, heat required oil and when the oil is hot, add the cumin seeds, mustard seeds, garlic, and dry red chili. Saute the spices for a second and add the onion. Let it cook until onion is soft.
2. Add tomatoes, zucchini and salt. Saute the zucchini until almost mushy, about 7 minutes or so. I like zucchini when they are mushy.
3. Drain the water and add the soaked lentil to the zucchini and mix well. Cover the pot and let the Zucchini lentil mash cook for 30 minutes or so, until lentils are mushy. Using a potato masher or hand mixer, mash the zucchini and lentil until creamy and smooth.
4. Finally, add the grated coconut or coconut paste and mix well.
5. Let it simmer for a minute and turn off the stove. Zucchini Lentil Mash is ready. Eat the zucchini Dhal mash as is or serve with rice, flat bread.
Instant Pot Zucchini mash:
Heat the oil and sauté the spices and veggies one by one until translucent. Drain the water and add the soaked lentil to the instant pot. Add the water and put the lid on. Let the lentil cook until mushy. The timing changes based on your instant pot settings. Finally, add the coconut and let it cook for 2 minutes or so.
