If you are looking for a fresh new take on pumpkin for the upcoming pumpkin season, it's time that you try this pumpkin dal recipe.
Just like my Pumpkin rice and Pumpkin curry, this recipe has an Indian twist.
There is no shortage of delicious recipes with pumpkin, but this dal recipe is unique because it can be prepared spicy!
Yet, it is a powerhouse of nutrients from cubed pumpkins, protein-rich pulses, and aromatic spices.
In addition to being delicious, pumpkin dal is known for its low-calorie content, making it a healthy meal option.
The creamy texture, combined with the earthy flavors of spices, makes Pumpkin Dal a comforting and satisfying meal.
There are several ways to cook pumpkin dal, but two of the most popular methods are using an Instant Pot or cooking it on the stovetop.
Both methods produce equally delicious dishes, so you can choose whichever is more convenient.
If you're short on time and want to make pumpkin dal quickly, the Instant Pot method is your best bet.
Add all the ingredients to the pot, set the timer, and let it do its magic. Within minutes, you will have a hot and hearty meal ready to be enjoyed.
Jump to:
Why you'll love this
- It's a quick and easy dish, perfect for busy weeknights.
- Like all dal recipes, this recipe is loaded with a full serving of protein and fiber.
- The Instant Pot method cuts cooking time, making it a great option for those short on time.
- It's so delicious and made with homemade curry powder.
- The stovetop method allows more control over the dish's consistency, making it customizable to personal preference.
- It's a perfect way to incorporate pumpkin into your diet in a savory and flavorful way.
- It is also low in calories, making it an ideal ingredient for those looking to maintain a healthy lifestyle.
Ingredients
- Yellow Pumpkin
- Yellow lentils (Toor dal)
- Onions
- Ginger & garlic
- Madras curry powder
- Cumin seeds
See the recipe card for a list of ingredients and quantities plus recipe instructions. You can find the recipe card at the bottom of this post.
Instant Pot method
Start by peeling and cubing the pumpkin. Rinse the lentils under running water until the water runs clear.
On the Instant Pot, select the Saute mode.
Add a splash of oil, followed by the cumin seeds. Once the seeds start to crackle, add the chopped onion, ginger, and garlic.
Sauté until the onions become translucent.
Add Madras curry powder, chili powder, garam masala, and salt. Stir well to combine.
Add cubed pumpkin, rinsed and drained lentils, and water to the pot. Give everything a good stir.
Seal the lid and select the Pressure Cook setting for 10 minutes on high pressure. Once done, let the pressure release naturally.
Open the lid once all the pressure has been released, add lemon juice and chopped cilantro, and give everything a final stir.
Optional- Add tadka to the dal by heating oil in a pan, add kasuri methi or curry leaves, sliced onions, and red chilies, and pour over the dal.
Pumpkin Dal is ready! Serve hot with steamed rice or naan bread.
Enjoy your delicious Pumpkin Dal made in just minutes!
Stovetop method
- Cook the dal with 3 cups of water in a pressure cooker (3 whistles) or stovetop until their cores are soft. keep it aside.
- Place a deep pan over medium heat and drizzle 2 tablespoon of olive oil.
- As the oil heats up, add cumin seeds, followed by ginger and garlic. Saute for a minute.
- Add chopped onions and continue to saute until they are transparent.
- Add the cubed pumpkins and close the lid.
- Cook them until the pumpkin pieces are soft.
- Remove the lid and add the spices one by one and continue to stir well.
- Now, add the cooked toor dal and salt to taste. Mix well. Add a little more water if it appears too thick.
- Cover the lid and simmer for 6-8 minutes. Add lemon or lime juice and chopped coriander leaves and turn off the heat.
Serving Suggestions
Pumpkin Dal is best served hot. Enjoy it with a side of steamed rice, jeera rice, quinoa, or warm naan bread for a complete, nourishing meal. Garnish with a dollop of yogurt or a scattering of fresh coriander for extra flavor.
Variations
- Additional Proteins: Incorporate cooked chickpeas or tofu for added protein.
- Extra Veggies: Feel free to add other vegetables to the mix. Baby Spinach, sweet potato, or butternut squash would all be excellent additions.
- Spice Levels: Adjust the amount of red chili powder to cater to your preferred heat level. You can also add mustard seeds, and bay leaf.
- Coconut milk: For a creamy, rich version, stir in a few tablespoons of coconut cream before serving.
- Lentils: you can switch the yellow lentils to red lentils (masoor dal)
Top tips
- Chop all your vegetables, including the pumpkin, and store them in separate containers in the refrigerator. This will save you a lot of time when preparing the dal.
- Soaking lentils for 15 minutes in warm water helps in faster cooking and easy digesting.
- You could substitute red chili powder with green chilies.
- When you look for pumpkins at the grocery stores, avoid the ones with soft spots or sunken areas.
- You could substitute the golden brown kind with a white pumpkin. Be sure to adjust the cooking time accordingly. White pumpkin needs less cooking time than the golden-brown kind.
Storage
Store leftover pumpkin dal in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When ready to eat, thaw and reheat on the stovetop or microwave.
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📖 Recipe
Pumpkin Dal Recipe (Instant Pot & Stove Top)
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 pound pumpkin - cubed
- 1 onion - chopped
- 2 garlic clove - chopped
- 2 teaspoon ginger - grated
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 tablespoon Madras curry powder
- ½ teaspoon Garam Masala
- 1 cup toor dal - split pigeon pea (soaked for 10 minutes)
- 2 tablespoon cilantro - chopped
- 2 teaspoon lemon juice
- 1 teaspoon cumin seeds
- 2 tablespoon olive oil
- ¼ teaspoon red chili powder
- 3 cup water
- 1 tomato - chopped
Instructions
Instant Pot method
- Start by peeling and cubing the pumpkin. Rinse the lentils under running water until the water runs clear.
- On the Instant Pot, select the Saute mode.
- Add a splash of oil, followed by the cumin seeds. Once the seeds start to crackle, add the chopped onion, ginger, and garlic.1 onion, 2 garlic clove, 1 teaspoon cumin seeds, 2 tablespoon olive oil, 2 teaspoon ginger
- Sauté until the onions become translucent.
- Add chopped tomatoes, Madras curry powder, chili powder, garam masala, and salt. Stir well to combine.Salt to taste, ¼ teaspoon turmeric powder, 1 tablespoon Madras curry powder, ½ teaspoon Garam Masala, ¼ teaspoon red chili powder, 1 tomato
- Add cubed pumpkin, rinsed and drained lentils, and water to the pot. Give everything a good stir.1 pound pumpkin, 1 cup toor dal, 3 cup water
- Seal the lid and select the Pressure Cook setting for 10 minutes on high pressure. Once done, let the pressure release naturally.
- Open the lid once all the pressure has been released, add lemon juice and chopped cilantro, and give everything a final stir.2 teaspoon lemon juice, 2 tablespoon cilantro
- Optional- Add tadka to the dal by heating oil in a pan, add kasuri methi or curry leaves, sliced onions, red chilies, and pour over the dal.
- Pumpkin Dal is ready! Serve hot with steamed rice or naan bread.
- Enjoy your delicious Pumpkin Dal made in just minutes!
Stovetop method
- Cook the dal with 3 cups of water in a pressure cooker (3 whistles) or stovetop until their cores are soft. keep it aside.
- Place a deep pan over medium heat and drizzle 2 tablespoon of olive oil.
- As the oil heats up, add cumin seeds, followed by ginger and garlic. Saute for a minute.
- Add chopped onions and continue to saute until they are transparent.
- Add the cubed pumpkins and close the lid.
- Cook them until the pumpkin pieces are soft.
- Remove the lid and add the spices one by one and continue to stir well.
- Now, add the cooked toor dal and salt to taste. Mix well. Add a little more water if it appears too thick.
- Cover the lid and simmer for 6-8 minutes. Add lemon or lime juice and chopped coriander leaves and turn off the heat.
Notes
- Chop all your vegetables, including the pumpkin, and store them in separate containers in the refrigerator. This will save you a lot of time when you plan to prepare the dal.
- You could substitute red chili powder with green chilies.
- When you look for pumpkins at the grocery stores, avoid the ones with soft spots or sunken areas.
- You could substitute the golden brown kind with a white pumpkin. Be sure to adjust the cooking time accordingly. White pumpkin needs less cooking time than the golden-brown kind.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Jagruti
Like the addition of pumpkin in daal, more healthier.
curryandvanilla
Love the addition of pumpkin in dal!! I am sure it gives it a sweet twist..awesome 🙂