Doodhi na Dal or Gujarati Dal with Zucchini

Photo by:

Melati Citrawireja

While gathering recipes for our cookbook, we discovered and tested more dishes than we could possibly include. These bonus recipes are straight from the home kitchens of our farm partners: seasonal staples, and heirloom favorites you won’t find anywhere else. For more such recipes, order The Diaspora Spice Co. Cookbook here!

This Gujarati dal from the Sakariya family is light and comforting, combining moong dal with tender zucchini. The spices lean herbaceous with a backbone of coriander, fennel, and ginger—plus, jaggery for a kiss of sweetness. On the farm, they used green garlic, but if it’s out of season, swap in 1 medium sliced leek and 2 chopped garlic cloves. Serve with rice, yogurt, and Marcha nu Athanu or any store-bought achaar. Adapted by Asha Loupy.

Ingredients

1 cup (200 grams) split moong dal
2 teaspoons fine sea salt
½ teaspoon Pragati Turmeric
1 tablespoon, plus 1 teaspoon, Nandini Coriander
1½ teaspoon Jodhana Cumin
1½ teaspoons Hariyali Fennel
4½ tablespoons untoasted sesame oil or peanut oil
⅛ teaspoon asafoetida (hing), optional
3 to 4 stalks green garlic, thinly sliced (about 1 to 1½ cups)
1-inch ginger, finely chopped
1 to 2 serrano peppers, finely chopped
1½ tablespoons powdered Madhur Jaggery
3 medium zucchini, diced (about 1 pound, 454 grams)
2 to 4 teaspoons lemon juice
½ cup (26 grams) roughly chopped cilantro, leaves and tender stems
1 teaspoon Bindu Black Mustard seeds
Steamed long grain rice, for serving
Plain yogurt, for serving
Marcha nu Athanu or store-bought achaar, for serving

Methods

Place the moong dal in a bowl and rinse with cold water, swishing it around with your fingers, and rinsing several times until the water runs clear. Drain and transfer the lentils to an electric pressure cooker (like an Instant Pot) and add 1 teaspoon salt, the ground turmeric, and 4 cups water. Cook on high pressure for 4 minutes and allow to naturally release for 5 to 10 minutes. Release the pressure, mash some of the lentils with the back of a spoon or a potato masher, and keep warm.
When the pressure cooker is naturally releasing, start the dal base. Place 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, and 1 teaspoon fennel seeds in a spice grinder, and pulse a couple times into a very coarse powder (alternatively, you can use a mortar and pestle). Then, heat 3 tablespoons oil in a Dutch oven or large, heavy-bottomed pot over medium heat. When shimmering, add the asafoetida, if using, and the remaining 1 teaspoon cumin seeds, and cook, stirring occasionally, until the spices turn a couple shades darker and start to smell toasty, 15 to 45 seconds.
Add the green garlic, ginger, serrano pepper, and ½ teaspoon salt, and sauté, stirring occasionally, until the green garlic softens and the edges start to turn light golden, 6 to 9 minutes. Add the reserved crushed spices, stir, and cook until they start to smell fragrant, 1 to 2 minutes.
Stir in the cooked dal, all of its liquid, jaggery, and the remaining ½ teaspoon salt, increase the heat to medium, and bring to a simmer. Add the zucchini, stir to combine, cover, and cook, stirring occasionally, until the zucchini is tender and cooked through yet still retains a little bite, 10 to 15 minutes. Turn off the heat, stir in 2 teaspoons lemon juice and the cilantro, taste, and season with more lemon juice or salt, if needed.
To make the tadka, heat the remaining 1½ tablespoons oil in a tadka spoon or small skillet over medium heat. When the oil is shimmering, add the mustard seeds, remaining 1½ teaspoons coriander seeds, and ½ teaspoon fennel seeds, and cook, swirling the pan occasionally, until the coriander seeds turn a few shades darker, 30 to 45 seconds.
To finish the dal, pour the tadka over the dal and gently stir in. Enjoy hot with long grain rice, plain yogurt, and green chilli or lime pickle, if desired.