Zucchini dal: A comforting 30-minute meal that's kid-friendly, too

This zucchini dal is the ultimate comfort food and holds a special place in my heart — I came up with this recipe when my kids were toddlers. Dal is a staple in many South Asian homes and has countless variations. But while I enjoy experimenting with different recipes, I always find myself returning to this one because of its simplicity. It comes together in just 30 minutes using a few pantry staples and is made even better by the wonderful earthy aroma of fresh curry leaves.

Zucchini Dal

This recipe is perfect for prepping in advance. Make it on the weekend without the garnish, then keep it in the fridge for up to five days. When ready to eat, simply reheat it on the stovetop with a cup of water and garnish before serving.

I use homemade ghee in the tadka, but you can swap it with coconut oil to keep the dish vegan. Just be aware that the taste may vary slightly.

Ingredients

• 1 cup (200 g) dried red lentils (masoor dal), picked over and rinsed until the water runs clear
• ½ tsp turmeric
• 1 tsp salt
• 1 zucchini, grated
• 2 tsp ghee or coconut oil
• 1 tsp black mustard seeds
• ¼ tsp asafetida (hing)
• 1 (1-inch) piece ginger, peeled and grated
• 1 Thai green chili, sliced (use more if you like spice)
• 10 to 15 curry leaves
• 2 tbsp finely chopped cilantro leaves and stems (or more to taste)
• Lime wedges
• Ghee (optional)

Preparation

In a large pot, combine the lentils with 3 cups water, turmeric and salt, and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

Add grated zucchini and stir until well combined. Cook for an additional 5 to 7 minutes.

Meanwhile, for the tadka, heat ghee or coconut oil in a small pot or tadka pan over medium-high heat. Add mustard seeds (they will start to pop), asafetida, curry leaves, ginger and chili. Sauté until fragrant, about 30 seconds.

Add the tadka to the dal and mix well. (Note: if the dal is too thick, you can add water, ¼ cup at a time, until it has a consistency you like. Keep in mind that it will continue to thicken as it cools.)

Remove from heat and adjust seasoning to taste. Garnish with cilantro.

Serve hot with basmati rice, lime wedges and, if desired, an extra dollop of ghee.

Serves 4

Produced in collaboration with CBC Creator Network.