Recipes, Special Diets on February 25, 2013 by

Meatless Mondays: Chana Dal with Zucchini

How about a warm, comforting meal for dinner tonight? The warmth of ginger, turmeric, and coriander, combined with green chilies and a dash of cayenne bring a taste of India to your table. The creaminess of Chana Dal contrasts nicely with crisp zucchini for a dish that you’ll want to snuggle up to on these cold winter nights. Serve this hearty, heart-healthy dish with some warm Naan for an easy, satisfying dinner.  chana dal vegetarian

Chana Dal with Zucchini

This recipe is adapted from Complete Book of Indian Cooking by Suneeta Vaswani.

  •      1 cup Chana Dal Beans
  •     2 Tbsp Oil
  •     1-1/2 Tbsp Ginger Root, peeled and minced
  •     2 tsp Green Chilies, minced
  •     1 cup Onions, finely chopped
  •     3 cups Zucchini, chopped
  •     1 tsp Coriander powder
  •     1/2 tsp Salt (or to taste)
  •     1/2 tsp Tumeric
  •     1/2 tsp Cayenne Pepper
  •     14 oz canned Tomatoes, diced (with juice)


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.


This looks (and sounds) amazing. As a vegan I love trying new recipes and lately I’ve been sampling lots of Indian inspired dishes. I’m definitely going to make this for dinner tomorrow night. Thanks for sharing it!

Tonia Miller says:

I cannot wait to try this!

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