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.
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.