Cremiges Paprika-Zucchini-Hähnchen – Sämig, Würzig

The pressure builds and you start counting down minutes until you eat.

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You pop your ingredients in the pressure cooker sealing ring set just right and close the lid. The valve hiss starts up, kinda like a promise something good is on the way.

You gotta pay attention to the steam cues and wait for that slow release to do its thing. It’s like you’re in a little wait loop but it’s totally worth it.

What Makes Pressure Cooking Win Every Round

• It cuts cooking time way down, so you get dinner real quick without sweating in the kitchen.
• Flavor gets locked in tight, making every bite rich and full-bodied.
• You save energy cause it cooks fast and the pot stays sealed, so less heat wasted.
• It’s super hands-off once you set it, freeing you up to chill or prep other things.
• Clean-up’s easier cuz you only used one pot, not a whole pile of pans.

Your Simple Ingredient Checklist

• ½ rote Zwiebel – diced small for tangy pickled onions.
• 2 EL Apfelessig – for that sharp vinegar kick.
• 1 TL Rohrohrzucker – adds a touch of sweet balancing act.
• ½ Zwiebel rot – chopped for the dal base.
• 1 Karotte – peeled and cubed to bring some sweetness.
• 175 g Zucchini – chopped nice and small so it melts in.
• 2 EL Kokosöl – that coconut smell you gotta love.
• 1 TL Senfsaat – those mustard seeds pop when heated.
• 2 TL Currypulver – the heart of this dal’s flavor.

• 1 TL Salz – to taste and bring out those flavors.
• 150 g geschälte Mungobohnen – the creamy base, gotta rinse ’em first.
• 250 ml Kokosmilch – for smoothness that wraps it all up.
• 150 ml Wasser – helps get the consistency just right.
• ½ Bund Koriander – fresh herbs to sprinkle on top.
• 4 EL Sojajoghurt ungesüßt – adds creaminess when serving.
• 1 Limette – a squeeze of fresh lime wakes it all up.

How It All Comes Together Step by Step

1. Dice that half red onion and toss it with apple cider vinegar and raw cane sugar. Set it aside so the flavors mingle and get pickly.
2. Chop your other half onion and carrot into little cubes. Cut the zucchini into small pieces too, so it cooks evenly.
3. Heat the coconut oil in the pressure cooker pot. Toss in mustard seeds and wait till you hear ’em pop and jump around.
4. Add onions, carrots, and the curry powder to the pot. Stir ’em around and let them sweat a few minutes till they smell fragrant.
5. Dump in the zucchini pieces and give ’em a quick toss with the spices and veggies.
6. Stir in mung dal and pour in the water and coconut milk. Season with salt. Lock the lid and set it to high pressure.
7. When the valve hiss kicks in, cook for about 8 minutes then use a slow release so the pot settles safely.
8. Open the lid and gently stir. Spoon the pickled onions over the dal and sprinkle fresh coriander. Serve with dollops of unsweetened soy yogurt and a squeeze of lime to brighten the whole dish.

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Time Savers That Actually Work

• Get your veggies pre-chopped from the store if you’re in a rush. Saves you slicing time so you can rush to the yum.
• Use pre-peeled mung dal or rinse them quickly under cold water. No dragging out the rinsing process.
• Start soaking mung dal a little before cooking if you remember. It helps ’em cook faster and creamier once in the sealed pot.

Your First Taste After the Wait

You notice the creaminess hits your tongue first, smooth and comforting like a warm hug inside.

The pickled onions add a nice tang that cuts through and wakes the flavors up real good. You sense the curry powder teasing your nose with gentle spice without being too loud.

That little burst from lime juice and fresh coriander finishes each bite. It’s dang satisfying and fresh all at once.

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How to Store This for Later

• Keep leftovers in an airtight container in the fridge for up to 4 days. Just give it a quick stir before heating.
• Freeze portions in meal-size containers for about 2 months. Thaw overnight in the fridge and warm slowly on the stove or microwave.
• If you wanna pack it for lunch, store it in a well-sealed jar. Make sure it’s cooled to avoid steam build-up inside the lid.
• To keep freshness, add fresh coriander and the lime squeeze right before serving. Makes it taste like you just cooked it fresh again.

Everything Else You Wondered About

• Can I use fresh mung beans instead of peeled ones? You could but peeled mung dal cooks faster and gets creamier, so it’s best to stick with those for this recipe.
• How essential is the slow release? It’s pretty important so the pressure goes down gently. Quick release might make the dal splatter or make it less creamy.
• What if I don’t have coconut milk? You can swap for any plant milk but coconut milk adds richness and a hint of sweetness you really notice.
• Can I leave out the pickled onions? Sure, but they kinda add a fresh zing and crunch that breaks up the creaminess nicely.
• Do I have to rinse mung dal before cooking? It helps remove dust and makes it cook more evenly, so yep, give ’em a rinse.
• What’s the best way to hear the valve hiss? Keep an ear close when the cooker starts pressurizing. The hiss is usually sharp and steady once pressure’s built up.

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Cremiges Mung Dal mit Zucchini: A Pressure Cooker Love Story

A creamy, comforting pressure-cooked mung dal with zucchini, pickled onions, coconut milk, and warm spices—perfect for a flavorful plant-based dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 340 kcal

Equipment

• 1 Pressure Cooker Electric or stovetop

Ingredients

  

Main ingredients

• ½ rote Zwiebel diced small
• 2 EL Apfelessig
• 1 TL Rohrohrzucker
• ½ Zwiebel rot chopped
• 1 Karotte peeled and cubed
• 175 g Zucchini chopped small
• 2 EL Kokosöl
• 1 TL Senfsaat
• 2 TL Currypulver
• 1 TL Salz to taste
• 150 g geschälte Mungobohnen rinsed
• 250 ml Kokosmilch
• 150 ml Wasser
• ½ Bund Koriander fresh
• 4 EL Sojajoghurt ungesüßt
• 1 Limette fresh juice

Instructions

 

Instructions

• Dice that half red onion and toss it with apple cider vinegar and raw cane sugar. Set it aside so the flavors mingle and get pickly.
• Chop your other half onion and carrot into little cubes. Cut the zucchini into small pieces too, so it cooks evenly.
• Heat the coconut oil in the pressure cooker pot. Toss in mustard seeds and wait till you hear ’em pop and jump around.
• Add onions, carrots, and the curry powder to the pot. Stir ’em around and let them sweat a few minutes till they smell fragrant.
• Dump in the zucchini pieces and give ’em a quick toss with the spices and veggies.
• Stir in mung dal and pour in the water and coconut milk. Season with salt. Lock the lid and set it to high pressure.
• When the valve hiss kicks in, cook for about 8 minutes then use a slow release so the pot settles safely.
• Open the lid and gently stir. Spoon the pickled onions over the dal and sprinkle fresh coriander. Serve with dollops of unsweetened soy yogurt and a squeeze of lime to brighten the whole dish.

Notes

Leftovers stay great for 4 days in the fridge. Sprinkle fresh coriander and lime right before serving for that fresh-out-of-the-pot flavor.