Zucchini, a summer squash also known as courgette, belongs to the gourd family. It is a round vegetable, very similar to cucumber, but darker green or sometimes even yellow in colour. Unlike cucumber, it is usually cooked before eating, although some people enjoy it raw in salads. Zucchini is rich in fiber and packed with vitamins and minerals like Vitamin A, Vitamin C, and potassium. Eating it raw also helps keep the body hydrated, as it contains a high water content.
It is now widely cultivated and consumed in countries like China, the United States, and Italy due to its various health benefits, such as:
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Being low in calories, making it great for weight management
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Supporting heart health, as potassium helps regulate blood pressure
From zucchini soup to grilled zucchini to zucchini bread, this versatile vegetable is enjoyed in many forms. Zucchini and Dal Cheela is one such innovative dish. Though zucchini is not a traditional Indian vegetable and is used more commonly in Western cuisines, its health benefits have made it popular among health-conscious Indian cooks. Today, it’s being incorporated into Indian dishes like parathas, curries, and koftas.
Zucchini and Dal Cheela: A Wholesome Twist
Dal Cheela (or Chilla) has long been a healthy, easy-to-make comfort food in Indian households. Adding zucchini to it boosts its nutritional value and enhances the taste. This fusion recipe is now gaining popularity with many versions available online.
Ingredients
To make Zucchini and Dal Cheela from scratch, you will need:
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Moong dal (split yellow lentils)
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Grated zucchini
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Coriander leaves (fresh)
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Boiled potato (mashed)
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Green chillies (finely chopped)
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Salt to taste
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Podi masala (optional)
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Red chilli powder
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Oil for cooking
Optional Add-ins: Grated carrots, chopped tomatoes, or capsicum for added flavor and nutrition.
Preparation Method
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Soak the Moong Dal overnight. In the morning, wash and drain the dal.
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Blend the soaked dal into a smooth batter using a mixer.
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Grate the zucchini and sprinkle a little salt over it. Let it rest for 10 minutes to release excess water.
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Squeeze out the water from the zucchini and add it to the dal batter.
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Mix in finely chopped green chillies, onions, mashed boiled potato, and coriander leaves.
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Season the mixture with salt, red chilli powder, and podi masala.
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Heat a non-stick pan or tawa, drizzle a little oil, and pour a ladleful of the batter onto it.
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Spread it into a thin, round cheela and cook on a low flame until golden and crisp on both sides. Flip carefully to ensure even cooking.
Zucchini and Dal Cheela is a wholesome, balanced meal. It blends the protein-rich goodness of moong dal with the nutrient-dense zucchini, making it a complete dish. This vegan and gluten-free recipe is ideal for health-conscious individuals. Rich in nutrients, easy to digest, and quick to prepare- it’s a perfect example of how a simple modern twist can turn a familiar dish into a power-packed delight for today’s lifestyle.
