Red Lentils & Zucchini Stew

Red Lentil & Zucchini Stew IndiOdyssey Feast

Red dal lentils (Masoor Dal), tomatoes and Zucchini make this an idea summer meal. Leave out the fresh zucchini and used canned tomatoes and you have the perfect bunker-down doomsdayer healthy Ayurvedic meal.

Course Main Course

Cuisine Indian, Vegan, Vegetarian

Keyword Doomsday, Lockdown, Masoor Dal, Off-Grid, Red Lentil Dahl, Red lentils

Prep Time 5

Cook Time 5

Servings

Calories 417kcal

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

I've made this with many different combinations:

2 cups of chopped zucchini/1 chopped tomato

1 cup chopped zucchini/1 can tomatoes

I've substituted mixed dal for the red dal, all is good!

This scorches easily on the bottom, so watch the heat and whistles.

Nutrition