Whether you’re a homebody or world traveler, cuisine from all over the world is regularly featured on your at-home menu. On Tuesdays you opt for tacos, and when you need a quick weeknight meal, you throw spaghetti and meatballs on the stove. Fried rice is usually made on a whim, a throw-everything-in-one-pot culmination of vegetables and other leftovers. Indian food, on the other hand, often seems too complicated or too intimidating for your kitchen. Luckily, this chana dal recipe makes it easy to whip up a colorful, fragrant and savory dish in the comfort of your own home. Get cooking!
Chana Dal with Tomatoes, Zucchini & Green Chilies
1 cup chana dal beans
3 cups zucchini, chopped
1 cup onions, finely chopped
14 oz. canned diced tomatoes (including juice)
2 tsp. green chilies, minced
1-½ Tbsp. ginger, peeled and minced
1 tsp. coriander powder
½ tsp. cayenne pepper
½ tsp. turmeric
½ tsp. salt, or to taste
4 cups cold water, divided
2 Tbsp. oil
- In a medium bowl, combine chanal dal and 2 cups water. Soak for 20-30 minutes; drain and rinse.
- In a large sauce pan over medium-high heat, heat oil. Sauté chilies and ginger for about 1 minute, then add onions and sauté for an additional 5-7 minutes, until onions are translucent.
- Mix in zucchini; cover and cook for 5 minutes. Stir in coriander, cayenne, turmeric and salt and cook 3-4 minutes without burning the spices.
- Stir in chana dal, 2 cups water and diced tomatoes (including juice). Bring to a boil, reduce to a simmer and cook covered, stirring occasionally, for about 20-25 minutes.