Thu 11 Sep 2008
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Channa Daal with Zucchini is a great combination and a very simple dish. Channa Daal is a heavy daal and cooking it with zucchini makes it a lot lighter and easier on the stomach. Needless to say that it is also a very colorful daal, the green of the zucchini, the red of the tomatoes (that’s why we kept big pieces) andthe yellow of the daal…very appealing to the eye.
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3 Responses to “Channa Daal with Zucchini How-to Video”
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
September 11th, 2008 at 4:29 pm
Nice recipe…have always made zucchini with moong dal. This should be a nice change.
[Reply]
September 15th, 2008 at 8:12 am
Hi,
I do not have a pressure cooker, so it would be useful if you could mention the alternative method (that is cooking if you do not have a pressure cooker) during your recipes. Maybe state whether to let the dhall cook hlafway before adding the veges, etc. I must say as a South African Indian, our spices, ingredients and dishes are very similar. Thanks for a great and inspiring website.
[Reply]
September 28th, 2008 at 2:26 am
If you do not have a cooker, just soak the required amount of channa dal in four times the amount of water for 2 hours. Then cook this on the stove top will the dal is soft. For about a cup of dal, soaked in 4 cups of water, it takes about an hour and fifteen minutes to cook. Hope this helps.
[Reply]