Zucchini Kadalai-Paruppu Kootu/Zucchini Chana Dal

Making Kootu/Dhal with Kadalai-paruppu/Chana Dal has a Divine flavour. Normally i make kootu/Dhal with Moong Dal, since it takes less time to cook, whereas chanadal takes a bit more time and work. Got Zucchini’s @ my Local Grocery Stores, so made Kadalai-paruppu/chana dal Kootu. 
Zucchini can be yellow, green or light green, and generally have a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit.In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.

3-4 nos. Zucchini
1 small bowl of peas
1/2 cup Chana Dal
2 nos green Chilli
1 tbsp Freshly grated coconut
1 tsp grated ginger

Salt to taste
Fresh Coriander for Garnishing

To Grind
2 tsp Pepper
1 tsp Cumin
1/2 tsp Corinader seeds
1 tsp Tuvar dal

For Tadka/Seasoning
2 tsp oil
1 tsp Mustard seeds
2 tsbp urad dal
a fistful of curry leaves


Soak Chana Dal Overnight or Atleast 3-4hrs prior cooking, this way it cooks fast. Peel the Zucchinis and cut them as cubes. Grind the Ingredients given under “To Grind” to a fine powder,No Need to Roast, just dry grind. In a pressure pan, Add cut zucchinis and Soaked Chana Dal (after draining the excess water), Slited Green Chillies, Coconut, Ginger, Ground Masala Powder and Salt. Pressure Cook for 3-4 Whistles. 
Once the Pressure is Down, Transfer into another bowl, Heat oil in a tadka pan, splutter mustard seeds, add urad dal, once it turns light brown, add curry leaves and pour the tadka over the dal. Yummy Dal is ready!!!! Serve With Hot Roti’s/Rice

Sending this to MLLA-27 @ Susan. Also to ‘ONLY’ Low oil/Low Calorie Event Guest hosted by Priya Mitharwal, Event by Pari of Foodelicious