Lentil and Squash Dal

Sometimes, it is good to reset in the week with clean, simple and healthy meals that are nutritious, delicious and easy to make. Most weeks are a whirlwind of weekend chores spilling over and playing catch up! Planning ahead for meals really helps me. This quick and easy dal/ soup is a family favorite and I hope you enjoy making it as well.

In this recipe, I have used chana dal also known as split chick peas is a great source for protien, high in fiber, diabetic friendly and wholesome.  A spin off my mom’s recipe where she uses ‘Lauki’ aka bottle gourd, I have substituted it with zucchini but you can use any kind of squash except butternut only because it makes the dish sweet.

The best part of this dish it takes all of 20 minutes to make and can be served as a good side with rice or rotis. I personally enjoy it as is like a soup with a dash of hot sauce and squeeze of lemon. This dish is really versatile and you can add some sauteed tofu, sausage or another hearty vegetable to it, thicken it up and eat it as a stew.

Lentil and Squash Dal

A quick and easy dal / soup recipe that can be eaten as a main or a side.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: lunch, dinner
Cuisine: Indian
Keyword: indian, lentil, vegan, vegetarian
Servings: 4


  • 3/4 cup chana dal/ yellow split peas
  • 1 cup squash (zucchini, calabash, bottle gourd) cubed
  • 1 no green chilli split
  • 1/4 cup cilantro chopped
  • 1 inch ginger chopped
  • 1 tsp olive oil
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • salt to taste
  • water


  • 1 tsp ghee or oil
  • 1 tsp cumin seeds
  • 1/2 tsp asafoetida powder/hing
  • 1/4 tsp salt
  • 1/2 tsp red chilli powder optional


  • Soak the split peas for an hour.
  • In a pressure cooker add the squash cubes, drained split peas, turmeric, green chilli, cumin and a pinch of salt.
  • Add water enough to cover the ingredients plus half a cup more.
  • On a stove top pressure cooker, set on medium flame for 2 whistles, turn off and let it release naturally.
    If using an electric pressure cooker, set on high pressure for 9 minutes and release naturally.


    In heavy bottomed saucepan, add oil/ghee/ vegan butter.

    • Once hot add cumin seeds and asafoetida followed by the chilli powder and salt.
    • Once the cumin seeds pop pour it over the pressure cooked lentils and vegetables. Simmer on low for 10 minutes.
    • Check for salt, sprinkle freshly chopped cilantro leaves. Mix in and serve hot!
    • Optional but you can squeeze some lemon juice on the Dal as well.

    And there you have it, a perfect bowl of goodness- simple, easy and wholesome. Enjoy.

    If you try this recipe, please don’t forget to tag a photo beyondcurry on Instagram. Cheers!

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