Zucchini Dal
This zucchini dal is a quick, one-pot lentil stew ready in under 30 minutes. Red lentils simmer with zucchini, red bell peppers, onion, and curry powder until soft and creamy, then you serve it over basmati rice with scallions or parsley. It is naturally vegan, comforting, and endlessly adaptable.
I can’t say I’m a huge fan of Indian cuisine (Lebanese food aficionado here! 😉 ), but I do enjoy a good curry or dal from time to time. Dal, or dhal, is basically a lentil stew. Depending on where you are in India, it can be made from red lentils, mung beans (mung dal), or split peas (chana dal). It always has that earthy tone, with vibrant yellow colours or dusty green shades. Adding zucchini and peppers keeps it light and a little sweet, which is exactly how I like it on a busy weeknight.
Key ingredients
Red lentils are the heart of this dal and the reason it cooks so fast. Unlike green or brown lentils, they are split and skinless, so they break down in 15 to 20 minutes and turn naturally creamy without any blending. Give them a quick rinse under cold water first to wash off surface starch and any dust, which keeps the stew from turning gluey.
Zucchini brings body and a mild sweetness that balances the spice. Because it holds a lot of water, I cut it into even cubes and saute it briefly first so it softens evenly instead of releasing all its moisture at once. Look for small to medium zucchini with firm, glossy skin; the oversized ones tend to be watery and full of seeds.
Red bell peppers add colour, a gentle sweetness, and a little texture. Sauteing them at the start, before the lentils go in, deepens their flavour and softens their edge. Choose peppers that feel heavy for their size with taut, wrinkle-free skin.
Curry powder does the heavy lifting here. It is a blend, usually built around turmeric, cumin, coriander, and fenugreek, so quality really shows. Blooming it in the hot oil with the vegetables for a few seconds wakes up the spices and gives the whole pot a rounder, toastier flavour than stirring it into water would.
Onion is the savoury base. Cook it until soft and translucent before the lentils go in; that gentle start builds the depth that a 20-minute stew otherwise wouldn’t have time to develop.
My tips for getting it right
- Rinse the lentils. Thirty seconds under cold running water removes excess starch and keeps the dal creamy rather than pasty.
- Bloom the curry powder. Stir it in with the sauteing vegetables, not into the water, so the spices toast in the oil and release their aroma.
- Watch the heat. Cook on low to medium so the lentils simmer gently. A hard boil makes them stick to the bottom and scorch before they soften.
- Salt at the end. Season once the lentils are soft. Adding salt too early can slow them down and leave them firm.
- You know it is ready when the lentils have collapsed into a soft, thick stew and the zucchini is tender. If it looks too thick, splash in a little hot water until it loosens to the consistency you like.
How to serve and store it
I serve this over basmati rice with chopped scallions or fresh parsley on top, but it is just as good scooped up with warm flatbread. If you want to build a fuller Indian-inspired meal, pair it with my gluten-free vegan parathas.
The dal keeps well in an airtight container in the fridge for up to four days, and it actually tastes even better the next day once the spices have had time to settle. It thickens as it cools, so reheat gently with a splash of water to bring it back to a stew-like consistency. It also freezes well for up to three months.
If you want to try more Indian-inspired recipes, check out my eggplant dhal and dal kofta recipes. Like the original dal, you can be creative and add other veggies or greens to this one, such as spinach, kale, eggplant, peppers, or carrot.
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Zucchini Dal
Ingredients
- 1 cup red lentils
- 3 cups water
- 2 red bell peppers chopped
- 1 zucchini cubed
- 1 onion chopped
- 3 tsps curry powder
- salt and ground pepper to taste
- 2 Tbsps oil
- optional – chopped scallions or fresh parsley for garnish.
Instructions
- Heat oil in a large pot.
- Add the chopped pepper, zucchini, and onion. Saute for 5 minutes.
- Add red lentils and water. Mix in the rest of the ingredients and cook on low-medium heat until the lentils are soft – 15 to 20 minutes.
- Serve over some basmati rice with chopped scallions or parsley on top.
Frequently Asked Questions
Dal, or dhal, is essentially a spiced lentil stew. It can be made from red lentils, mung beans (mung dal), or split peas (chana dal), depending on the region of India. This version uses red lentils simmered with zucchini, red bell peppers, onion, and curry powder.
This zucchini dal is ready in under 30 minutes. You saute the vegetables for about 5 minutes, then add the red lentils and water and simmer on low to medium heat for 15 to 20 minutes until the lentils are soft.
No, red lentils do not need soaking. Because they are split and skinless, they cook through in 15 to 20 minutes straight from the bag. A quick rinse under cold water is all you need to wash off surface starch and keep the dal creamy.
Yes, this zucchini dal is naturally vegan. It is made with red lentils, vegetables, oil, and curry powder, with no dairy, eggs, or other animal products. Serve it over basmati rice or with flatbread for a complete plant-based meal.
Dal is traditionally served over rice or scooped up with flatbread. This one is great over basmati rice with chopped scallions or fresh parsley on top, or alongside gluten-free vegan parathas. A simple salad or pickle on the side rounds out the meal.
Store leftover dal in an airtight container in the fridge for up to four days; the flavour deepens overnight. It thickens as it cools, so reheat gently with a splash of water to loosen it back to a stew. It also freezes well for up to three months.
My favorite Indian recipe ever. You rocked it!!!
Glad you liked it!
Will this work with other lentils, the greenish-brown ones?
Sure! 🙂