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 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, 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!

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.