Lentil Curry (daal) with Zucchini

This lentil curry is an easy and delicious instant pot recipe perfect for dinner 

Lentil curry, known as ‘dal’ in south asian cuisine, is a regular meal for many families. It is so rich and flavorful. There are several different lentils you can make curries with but I have used a yellow variety known as ‘moong.’

Lentils are perfect for a meatless dinner and are very healthy. Lentils are rich in fiber, folate and potassium and also a great source of iron vitamin B6 and protein.

Soak the lentils in water for at least 30 minutes and rinse well before cooking. It’s fine if you leave it for longer than 30 minutes. Soaking the lentils prior to eating them helps make them easier to digest.


– oil –cumin seeds – tomatoes –zucchini  –onion –fresh ginger –moong lentils –ground turmeric powder –coriander powder –red chili powder –garam masala –salt – green chili (optional) – curry leaves –water –lime juice for garnish –Fresh cilantro for garnish

Lentil curry is best paired with brown or white basmati rice or naan. If you are keto you can pair it with cauliflower rice or you can even just eat lentil curry in a bowl on its own. It’s just as delicious and satisfying.

Spice Blend

Saute the cumin seeds until they change color. Add green chili, onions, ginger garlic, tomatoes, zucchini, and all spices.

Spice Blend

Saute for 5 minutes and then add lentils and water and pressure cook.

Add lime juice and garnish with cilantro. Enjoy with rice or naan.