Pumpkin Dal is a mighty concoction of cubed pumpkins along with protein-rich pulses and spices. Pumpkin is one of the low-calorie vegetables you can find.
There is no better season to cook pumpkin than early fall. The best pumpkins are out in the grocery store (or your backyard) and there is no better time to share the unique pumpkin recipe that needs no baking. The naturally sweet taste of pumpkins makes them kids favorite as well.
Pumpkin Dal is a mighty concoction of cubed pumpkins along with protein-rich pulses and spices. Pumpkin is one of the low-calorie vegetables you can find. It is a storehouse of several vitamins and antioxidants. Today's Pumpkin Dal is a low-fat option for cooking pumpkins compared to baked pies or muffins.
For this recipe, I used split pigeon pea, but you can substitute it with moong dal or any other pulse you prefer. Low Fat Pumpkin Dal pairs very well with roti (Indian bread) or steamed rice.
The recipe is easy to prepare if you have a pressure cooker. Setting it up for three whistles ensure a well-cooked Dal. If you do not have a pressure cooker, be sure to cook them until their cores are soft. Undercooked lentils change the texture of the dish and turned to make them very dry.
There is a little bit of work involved in cutting the pumpkins, but they are definitely worth it. Cutting them too small will probably overcook them. Be sure to cut them about 1 inch or a little smaller.
You do not need a pressure cooker to cook them. Pumpkins cook rather fast. When you can poke through them with a fork, they are ready. If you are looking for a low-fat recipe for the upcoming pumpkin season, look no further. Try this today!
Recipe for Sambar Powder
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- 2 ½ cup cubed pumpkin
- 1 medium sized onion
- 2 garlic clove
- 2 tablespoon of minced ginger
- Salt to taste
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 tablespoon Sambar/ curry powder
- ½ teaspoon Garam Masala
- 1 cup dry toor dal - split pigeon pea
- 3 tablespoon cilantro
- 2 teaspoon lemon juice
- 1 teaspoon cumin seeds
- 2 tablespoon olive oil
- Cook the dal with 1 ½ cups water, in a pressure cooker (3 whistles) or on a stovetop until their cores are soft.
- 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 (Turmeric powder, Chilli powder, Sambar powder, and Garam Masala) 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 juice and chopped cilantro and switch off the heat.
YOUR OWN NOTES
Nutritional information is an estimation only.Subscribe to my email list and get my Free E book Instant Pot Vegan Recipes.
Pumpkin dal is ready to serve. Serve hot with steamed rice or Indian bread.