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Chana Dal with Zucchini

This recipe is adapted from Complete Book of Indian Cooking from Robert Rose.

  • 1 cup Chana Dal Beans
  • 2 Tbsp Oil
  • 1-1/2 Tbsp Ginger Root peeled and minced
  • 2 tsp Green Chillis minced
  • 1 cup Onions finely chopped
  • 3 cups Zucchini chopped
  • 1 tsp Ground Coriander
  • 1/2 tsp Salt (or to taste)
  • 1/2 tsp Turmeric
  • 1/2 tsp Cayenne Pepper
  • 1 can Diced Tomatoes with juice (14oz can)


Soak chana dal in 2 cups cold water for 20- 30 minutes. Rinse and drain.
In a small sauce pan, heat oil over medium- high heat. Add ginger and chilies
and sauté for 1 minute. Add the onions and sauté until soft and translucent, 6 to 7 minutes.
Add zucchini and mix well. Cover and cook for 5 minutes. Add the coriander, salt, turmeric, and cayenne. Mix well and cook, stirring, 3 to 4 minutes making sure not to burn the spices.
Add the tomatoes with juice and chana dal with 2 cups water. Stir well. Bring to a boil; reduce heat to a simmer, covered. Stir every 10 minutes, until chana dal is soft. This should take 20-25 minutes depending on how old you chana dal is.
Chana Dal with Zucchini


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Products Used in this Recipe

Grains Beans Seeds
Chana Dal Beans

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