Instant Pot Red lentil Zucchini dal aka squash and orange masoor dal makes a protein packed easy meal under 20 minutes. Serve this lentil curry with warm rotis or rice for a wholesome meal . You can even pair it with cooked quinoa for a high protein meal.
Rinse lentil in a fine mesh colander 3 times and drain excess water.
Switch Instant Pot on Saute mode.
Add in oil .
Once warm add in hing & cumin.
Once it starts to splutter add in green chilies and onion.
Let the onion sweat for 30 seconds .
Add in ginger and garlic. Cook for 30 seconds .
Stir it often to avoid burnt bottom.
Press CANCEL to get out of sautee mode .
Now add in red chili powder or cayenne , turmeric , coriander powder , garam masala and water.
Add in the rinsed lentil .
Add in tomato puree.
Add in cubed zucchini
Add in salt and give it a quick mix.
Secure the instant pot lid , black knob on SEALING position.
Now you have 2 options-
Press MANUAL HIGH 1 minute.
Once the Instant Pot beeps let the pressure come down naturally for 5 minutes then perform QR for any additional steam .
Press MANUAL HIGH 3 minute.
Once the Instant Pot beeps perform a QUICK RELEASE.
Always place a kitchen towel on the knob and then with a spoon turn the knob to venting for quick release.
It will take about a minute for steam to completely come off and the silver pin to drop.
Once the pin drops it is safe to open the Instant Pot.
Open and give it a quick stir. Check for doneness of the lentil.
It should have a bite to it but should smash well if pressed.
With a spoon just give a taste test and adjust seasoning if needed.
If there is some water still there in the pot. Don’t worry the lentil will soak it in a minute.
Using silicone mitts or kitchen towel carefully remove the inner steel pot and place on a pot holder or heat safe surface.
This is done to avoid over cooking of the lentil and be mushy.
Add in cilantro.
Just before serving add in generous squeeze of lemon and chopped tomatoes on top.
Enjoy as is or with roti or steamed rice.
I have tested this recipe with both type of release several times with same results.The spice level of this recipe is 4 on 5 . 5 being hot.Adjust spices according to your taste. You may sub cayenne with paprika to reduce heat.Make this Instant Pot recipe oil free-Make this lentil recipe low calorie by going oil free. Simply sautee onions with two tablespoon water/ veg broth and then proceed with the recipe.I have used two small Roma tomatoes. Skip hing if you don’t have.If making lauki yellow moong dal cook it for Manual HIGH 6 minutes and Quick release or 4 minute High Pressure and NPR.How to store cooked dal?Stays well in the fridge for two days. You may freeze it up to 2 months. If freezing , the lentil and zucchini will loose its texture and will be more mushy like dal after thawed. However it will still taste great in form of soup.Have a sweet tooth? Try these Eggless healthy zucchini muffins . Link here.