Red Lentils & Zucchini Stew
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Introduction
About this Recipe
Masoor Dal is a popular lentil used in India to cook dals. The dal is also one of the important offering to Goddess Kali. Some Hindus do not consume masoor dal and is associated with Kamdhenu’s blood and is therefore a tamasic food. There is also a story that connects Masoor Dal with Kamdhenu, the wish fulfilling cow.
Ingredients
Red Lentils = Masoor Dal
These split red legumes have a mild, subtly sweet flavor. Because they break down while cooking, Red Lentils are perfect for dishes like soups, stews, curries and dips. They’re very easy to prepare, needing no presoaking and cooking up in just 15 minutes!
Legend has it that Sahastrabahu Arjuna tried to steal Kamdhenu, the divine cow that could confer all desires, from Sage Jamadagni’s ashram. He could not take the cow away easily and therefore he attacked the divine cow with arrows.
It is said that a massor dal plant appeared wherever Kamadhenu’s blood fell on earth.
Therefore some Hindus do not eat Masoor dal.
Nutrition
417 calories per cup and very rich and filling. If you have a mind to, pair this with a salad or some bread.
- Fat 32%
- Protein 19%
- Carbohydrates 49%
Red Lentils & Zucchini Stew
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp Coconut Oil or ghee
- 1 tbsp Ginger Fresh grated, or squeezed from the tube.
- 1 Mathania Lal Mirch chili, dried Optional, or any other dried chili
- 1/2 tsp Cumin seeds
- 1/2 tsp Coriander powder
- 2 tsp Turmeric powder
- 1 tsp Garam masala
- 1 cup Red Lentils Wash and drained
- 1 can Tomatoes, diced Or fresh, chopped
- 1 cup Zucchini, fresh, diced Optional
- 1 can Coconut milk 14oz/400ml
- 2 cups Vegetable stock Use bullion cubes, if you want
- 1 tsp Black pepper, fresh Or to taste
- 1 tsp Celtic Sea Salt (Ran out of Himalayan Pink; good to use variety)
- 2 tsp Lemon juice, fresh squeezed
Instructions
- Rinse and drain the red lentils.
- Wash and chop the zucchini and tomatoes.
- To a pressure cooker, add the coconut oil; then add the cumin seeds, ginger paste and one whole Mathania lal chili (if you are using; omit if you don't like it too spicy hot). Cook over medium heat a few minutes stirring to prevent burning.
- Add the dry, powder spices and continue stirring and cooking for a few minutes.
- Add the chopped fresh veggies (or canned) and cook a few minutes.
- Add the drained red lentils, mix well.
- Add the can of coconut milk and the vegetable broth, stirring to mix well. Cover with pressure cooker lid and cook on medium-low heat for 4-5 whistles. It scortches easily.
- Remove from heat and allow to cool a bit before removing the lid. Add the fresh squeezes lemon juice.
- Serve over basmati rice.
Notes
Nutrition
