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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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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.
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