Yellow Squash Toor Dal with Tamarind

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Yellow Squash Toor Dal with Tamarind

Yield: 4

Author: Nush & Doza

Prep time: 15 MinCook time: 20 MinInactive time: 1 H & 25 MTotal time: 2 Hour

This Instant Pot Yellow Squash Toor Dal is a comforting, flavorful Indian lentil curry packed with tender yellow squash, tomatoes, aromatic spices, and tangy tamarind! Inspired by South Indian pappu, this easy pressure cooker recipe combines hearty lentils with a delicious balance of spice and tanginess. Serve it over warm rice for a satisfying, wholesome vegetarian meal that's perfect for any day of the week!

Ingredients

• 1 cup toor dal
• ½ cup chopped red onion
• 2 yellow squash, chopped
• 3 Roma tomatoes, diced
• 1 tablespoon ginger-garlic paste
• 40 grams raw tamarind
• 1½ tablespoons avocado oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 dried red chili pepper
• 1 sprig curry leaves
• 1 teaspoon turmeric powder
• ½ teaspoon coriander powder
• Kashmiri red chili powder, to taste (depending on your spice preference)
• Salt, to taste
• Cilantro, for garnish

Instructions

1. Rinse and soak the toor dal in 2 cups of water for at least 1 hour.
2. Place the raw tamarind in a bowl. Pour 1 cup of warm water over the tamarind and set it aside to soak.
3. Select Sauté mode on the Instant Pot and add the avocado oil to the inner pot. Allow it to heat up.
4. Add the cumin and mustard seeds. They should begin to pop.
5. Add the curry leaves and dried red chili pepper.
6. Add the onion and sauté until translucent.
7. Add the chopped yellow squash and stir.
8. Add the turmeric and give everything a good mix.
9. Add the ginger-garlic paste and salt, and mix again.
10. Add the tomatoes and stir, allowing them to break down as they cook.
11. Add the Kashmiri red chili powder and coriander powder, stirring to combine.
12. Drain the soaked toor dal, add it to the pot, and give everything another good mix.
13. Remember that bowl of tamarind and water? Use your fingers to mash the tamarind into the water to help extract more of its juice. Strain the mixture, adding only the tamarind-infused water and pulp to the Instant Pot. Discard the remaining fibers, membranes, and seeds.
14. Mix thoroughly, adding more water if needed to ensure the lentils are submerged.
15. Cancel Sauté mode, secure the Instant Pot lid, and set the valve to the sealing position. Select Manual/High Pressure and cook for 8 minutes.
16. Once the cooking cycle finishes, allow the pressure to release naturally.
17. Open the lid, give everything a good stir, and garnish with cilantro.
18. Serve over rice and enjoy!

Nutrition Facts

Calories

235

Fat

7 g

Sat. Fat

1 g

Carbs

37 g

Fiber

9 g

Net carbs

27 g

Sugar

9 g

Protein

11 g

Sodium

97 mg

Cholesterol

0 mg

Easy Instant Pot Lentils With Yellow Squashhttps://www.youtube.com/shorts/_H0L-ErYgkE

https://www.nushanddoza.com/recipes/yellow-squash-toor-dal-with-tamarind

© Nush & Doza. All rights reserved. Original recipe content and photography by Nush & Doza. Please do not reproduce or republish without permission.

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Main Dishes, Curries, Lentils, Vegetarian, Vegan, Instant Pot Recipes

Indian, South Indian, Andhra-Inspired

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