Start by cooking the toor dal with turmeric and enough water to fully submerge the lentils. Use a pressure cooker, Instant Pot, or regular pot to cook until the lentils are very soft and mushy, about 15 to 20 minutes.

Whisk the cooked dal vigorously until it turns smooth and creamy.

Heat coconut oil in a large saucepan over medium heat until it shimmers slightly.

Add the black mustard seeds and wait for them to pop.

Add curry leaves and green chili peppers to the hot oil and sauté until fragrant.

Add finely diced tomatoes to the pot and sauté for 2 to 3 minutes until softened.

Add diced zucchini and sauté for about 5 minutes until slightly tender.

Pour the creamy, whisked dal into the pot with the sautéed vegetables and stir thoroughly.

Bring to a gentle boil, cover, and reduce heat to low, simmering for about 5 minutes.

Adjust the consistency by adding water if necessary.

Stir in curry powder or sambar powder and salt to taste.

Add chopped cilantro and turn off the heat.

Ladle the Zucchini Dal into bowls and serve hot alongside steamed basmati rice, warm roti, or soft chapati.