Tomato Onion Zucchini Dhal

For easy prep try a mise en place approach:

While the peas are cooking, chop the vegetables putting the onions and green pepper in one dish, the zucchini in a second dish, the garlic and ginger in a third dish and then measure out the spices into two little dishes (mustard seed in one, garam masala and turmeric in a second) – it goes together really fast and easy...and the aroma and flavors are amazing. See notes for creative ways of using this dish.

Ingredients

The Boiled PeasThe Boiled Peas
8 oz. yellow split peas (available in bulk at PCC and health food markets. don't use green split peas)8 oz. yellow split peas (available in bulk at PCC and health food markets. don't use green split peas)
1 - 14 oz. can chicken stock with half a can or more of water. (You can use vegetable stock or just water for a vegan dish.)1 - 14 oz. can chicken stock with half a can or more of water. (You can use vegetable stock or just water for a vegan dish.)
1 small or 1/2 med. onion, coarsely chopped1 small or ½ med. onion, coarsely chopped
Salt to season the simmering split peasSalt to season the simmering split peas
 
The VegetablesThe Vegetables
2 tablespoons olive oil2 tablespoons olive oil
1 teaspoon brown mustard seeds (available in bulk at PCC)1 teaspoon brown mustard seeds (available in bulk at PCC)
1 inch piece fresh ginger root, peeled and grated or chopped fine (I most often use a heaping Tablespoon of pre-grated from a jar avail in produce sections.)1 inch piece fresh ginger root, peeled and grated or chopped fine (I most often use a heaping Tablespoon of pre-grated from a jar avail in produce sections.)
2 large cloves garlic, crushed (I most often use a heaping Tablespoon of precrushed or chopped.)2 large cloves garlic, crushed (I most often use a heaping Tablespoon of precrushed or chopped.)
1 large sweet onion, coarsely chopped1 large sweet onion, coarsely chopped
1 green pepper, chopped in 1” chunks1 green pepper, chopped in 1” chunks
1 teaspoon turmeric (available in bulk at PCC)1 teaspoon turmeric (available in bulk at PCC)
2 teaspoons garam masala (my favorite blend is from PCC or outside Northwest most supermarkets and bulk spice places.2 teaspoons garam masala (my favorite blend is from PCC or outside Northwest most supermarkets and bulk spice places.
2 small (6”) zucchini, scrape the skin a bit leaving some green and slice into 1/4” thick rounds2 small (6”) zucchini, scrape the skin a bit leaving some green and slice into ¼” thick rounds
1 – 14.5 oz. can diced tomatoes. (I like petite diced)1 - 14.5 oz. can diced tomatoes. (I like petite diced)
2 Tablespoons lemon juice2 Tablespoons lemon juice
2 Tablespoon water2 Tablespoon water
Salt and some pepper to taste (I use about 1-1/2 teaspoons of salt.)Salt and some pepper to taste (I use about 1-½ teaspoons of salt.)

Steps

• Coarsely chop the onions and separate• Coarsely chop the onions and separate
• Wash the split peas and place them in a saucepan with the stock, the half chopped onion and some salt. Cover, bring to boil, then simmer for about 25 minutes until the peas are soft but still whole, adding water as needed . If a lot of liquid left, drain some of it and set the peas aside. (FOR INSTANT POT - 1 1/2 cups of liquid with peas and set on manual for 4 minutes followed by a quick release.) When ready to add, fold broth and all into vegetables• Wash the split peas and place them in a saucepan with the stock, the half chopped onion and some salt. Cover, bring to boil, then simmer for about 25 minutes until the peas are soft but still whole, adding water as needed . If a lot of liquid left, drain some of it and set the peas aside. (FOR INSTANT POT - 1 ½ cups of liquid with peas and set on manual for 4 minutes followed by a quick release.) When ready to add, fold broth and all into vegetables
• While peas are cooking, chop the green pepper and add to you already chopped onion, slice the zucchini, If using fresh garlic and ginger, crush the garlic and peel and grate or finely chop the ginger. (I use prepared available in produce sections.) Put the garlic and ginger in a small bowl and set aside.• While peas are cooking, chop the green pepper and add to you already chopped onion, slice the zucchini, If using fresh garlic and ginger, crush the garlic and peel and grate or finely chop the ginger. (I use prepared available in produce sections.) Put the garlic and ginger in a small bowl and set aside.
• Heat the oil in a Dutch oven (I use an electric frying pan) add mustard seeds, cover and fry very briefly around 30 seconds, until they start popping (don’t let them burn). FOR INSTANT POT you can use high saute for cooking the vegetables.• Heat the oil in a Dutch oven (I use an electric frying pan) add mustard seeds, cover and fry very briefly around 30 seconds, until they start popping (don’t let them burn). FOR INSTANT POT you can use high saute for cooking the vegetables.
• Quickly add the whole chopped onion and green pepper, as they cook add the ginger and garlic and fry gently stirring periodically until vegetables soften.• Quickly add the whole chopped onion and green pepper, as they cook add the ginger and garlic and fry gently stirring periodically until vegetables soften.
• Stir in the turmeric and garam masala, blending well and cook for 1 minute, then add the zucchini, tomatoes, lemon juice, water and salt and pepper.. Stir vegetables together then cover and simmer until zucchini has softened.• Stir in the turmeric and garam masala, blending well and cook for 1 minute, then add the zucchini, tomatoes, lemon juice, water and salt and pepper.. Stir vegetables together then cover and simmer until zucchini has softened.
• Turn off heat and carefully spoon in, then fold the split peas into the vegetables.• Turn off heat and carefully spoon in, then fold the split peas into the vegetables.

Notes

As a main dish, serve over Basmati rice. As a nice addition, Trader Joes has a frozen garlic Naan bread for toasting . This dish freezes well, so consider doubling and sharing with friends or freezing in small freezer zipping bags. It makes a very flavorful addition to soups. Or, for an easy and impressive casserole, layer it with polenta (you can use slices of a premade polenta roll) and grated cheddar cheese.