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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.