Pumpkin Dal is a cozy, nourishing dish where creamy lentils meet tender pumpkin cubes, all simmered with fragrant spices. Whether you cook it in the Instant Pot or on the stovetop, this well-tested recipe gives you a hearty dal that pairs beautifully with aromatic basmati rice or roti for a satisfying meal.
This quick and easy pumpkin dal is a variation of my Spinach Dal recipe, which is very popular. This pumpkin dal is perfect for a cozy fall or winter meal. The pumpkin’s creamy texture adds a sweetness to balance the earthy lentils. Plus, the protein-rich lentils makes this a satisfying and nutritious meal option.
This one-pot recipe is made in the Instant Pot and can also be made easily on the stovetop. This is also an allergy-friendly, vegan, gluten-free, and nut-free recipe.
While pumpkin is a classic choice, you can experiment with different winter squashes. Each squash will bring a unique flavor and texture to the dish.
If you have lots of pumpkins, try this pumpkin paratha, pumpkin rice, and almond flour pumpkin muffins.
Table of Contents
Watch How to Make Pumpkin Dal
Before You Start
Pumpkin Dal is a simple, comforting dish, but a few minor details will make it absolutely perfect every time. Keep these tips in mind before you begin:
- Choose the right pumpkin: Use a firm pumpkin or squash variety that holds shape while cooking. Avoid overly soft ones, which can turn mushy. I like to use sugar pumpkin, kabocha squash, fairytale pumpkins, or butternut squash.
- Cut evenly: Peel the pumpkin and then cut it into medium-sized cubes about 1-1.5 inch. This way, the pieces cook through without disintegrating.
- Wash the dal well: Rinse the lentils 3–4 times until the water runs clear. This helps them cook evenly and prevents foaming.
Tips & Variations
Make it Vegan: Replace ghee with your favorite plant-based oil to make this recipe vegan.
Add Greens: You can add spinach, kale, swiss chard, or fenugreek leaves (methi) at the end after pressure cooking if you like.
Consistency: I left the pumpkins as pieces after the dal was cooked. If you prefer a mashed consistency, you can whisk it all up for a smoother consistency.
Other squash or veggies: I used pumpkin, but any other squash will work as well. My favorite is butternut squash. You can also replace pumpkin with zucchini in this recipe.
Coconut Pumpkin Dal Variation: Add 1/2 cup of coconut milk at the end to make this a creamier coconut pumpkin dal.
How to Make Pumpkin Dal?
Here are the steps to make pumpkin dal, along with some tips to make sure it turns out perfectly every time.
Start with tempering
Turn on the Instant Pot to Sauté mode and heat oil. Add cumin seeds, asafoetida (hing), and curry leaves. Sauté for about 30 seconds until the cumin seeds sizzle and change color.
Build the flavor base.
Add chopped green chili, onions, and ginger. Cook for 3 minutes until the onions turn soft and translucent.
Add tomatoes and spices.
Mix in chopped tomatoes and the spices (turmeric, chili powder, coriander, salt). Sauté for a couple of minutes, until the tomatoes have softened and the masala looks well combined.
Add dal and pumpkin
Stir in the washed dal (lentils), cubed pumpkin, and water. Mix everything well.
👉 Tip: Cut pumpkin into medium cubes so they cook through but don’t turn mushy.
Pressure cook
Press Cancel to turn off sauté mode. Close the lid with the vent set to sealing. Select Pressure Cook (Manual) and set for 5 minutes.
Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. Then, do a quick release for any remaining pressure (this is often referred to as a 10-minute NPR).
Finish and serve
Open the lid, optionally add a splash of lime juice, and garnish with fresh cilantro leaves. Your comforting Pumpkin Dal is ready! Serve hot over steamed rice or with roti.
Stovetop Method
The stovetop method is very similar to the Instant Pot method. We will cook the dal in a saucepan.
- Heat ghee or oil in a deep pan over medium heat, then add cumin seeds, asafoetida, and curry leaves. Sauté for about 30 seconds until fragrant.
- Next, stir in green chili, onions, and ginger, and cook for 3 minutes until the onions turn translucent.
- Add chopped tomatoes and spices, cooking until the tomatoes have softened and blended with the masala.
- Mix in the washed dal, cubed pumpkin, and water, then bring everything to a boil. Reduce the heat to low, cover, and let the dal simmer for 20–25 minutes, stirring occasionally, until both the dal and pumpkin are tender.
- Adjust the consistency with ½–1 cup of water if needed. Finish with lime juice and a sprinkle of fresh cilantro. Serve hot with rice or your favorite bread.
How to Store Leftover Dal?
Leftover Pumpkin Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
How to Serve Pumpkin Dal?
Pumpkin Dal is hearty and versatile, making it easy to pair with a variety of sides for a satisfying meal:
- With rice: Serve it over plain steamed rice, basmati rice, or jeera rice for a classic comfort food combination.
- With flatbreads: Pair with roti or parathas for a wholesome Indian-style meal.
- With quinoa or millet: For a lighter twist, serve with quinoa, millet, or brown rice.
- With sides: Add papad, pickle, kachumber salad, or a simple cucumber raita on the side for extra flavor and texture.
More Dal Recipes
Lentils & Beans
Easy Punjabi Moth Dal (Matki Curry)
Lentils & Beans
Dal Palak/Spinach Dal (Instant Pot & Stovetop)
Lentils & Beans
Instant Pot Dal Makhani (Madras Lentils)
Lentils & Beans
Panchmel Dal (Rajasthani Panchratna Dal)
Pumpkin Dal (Easy 30-Minute Recipe)
Video
Ingredients
- 1 cup Split Pigeon Pea (Toor dal), or Red Lentils, washed
- 1 tablespoon Ghee or Oil, use plant-based oil for vegan
- ½ tsp Cumin seeds (Jeera)
- 1/8 teaspoon Asafoetida (Hing)
- 10-12 Curry Leaves (Kadi Patta)
- 1 Green Chili Pepper, finely diced*
- 3/4 cup Onion, finely diced
- 1 inch Ginger, grated
- 3/4 cup Tomato, finely chopped
- 2 cups Pumpkin, peeled, deseeded, and cut into large cubes, about 350 grams
- 3 cups Water
- 2 teaspoon Lime or Lemon juice , optional
- Cilantro leaves, to garnish
Spices
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chili powder (Mirchi powder), mild, adjust to taste
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt, adjust to taste
Instructions
Instant Pot Method
- Start the Instant Pot in SAUTE mode and heat the oil in it. Add cumin seeds, asafoetida, and curry leaves. Saute for 30 seconds until the cumin changes color.
- Then add green chili, onions, and ginger. Saute for 3 minutes until the onion is translucent.
- Add chopped tomato and spices. Stir well and saute for couple of minutes.
- Add the dal, cubed pumpkin, and water. Give it all a good stir.
- Press CANCEL and close the Instant Pot lid with the vent in the sealing position. Press MANUAL or Pressure Cook mode for 5 minutes.
- After the instant pot beeps, let the pressure release naturally for 10 minutes, then release the pressure manually (10-minute NPR). Open the lid.
- Add lime juice and garnish with cilantro leaves. Pumpkin Dal is ready. Serve over rice.
Stovetop Pressure Cooker Method
- Heat oil in the pressure cooker on a medium-high flame. Add cumin seeds, asafoetida, and curry leaves. Saute for 30 seconds until the cumin changes color.
- Then add green chili, onions, and ginger. Saute for 2-3 minutes until the onion is translucent. Add chopped tomato and spices. Stir well and cook for 2 minutes. Add the dal, cubed pumpkin, and water. Give it all a good stir.
- Cover the lid, turn the heat on high flame, and pressure cook it until you hear two whistles. Turn off the heat and let the pressure release naturally.
- Open the lid. Add lime juice and garnish with cilantro leaves. Pumpkin Dal is ready. Serve over rice.
I loved this recipe, as I do most of your recipes. This pumpkin dal turned out really yummy and I am definitely going to make it frequently. The only thing I will do next time is remember to soak the dal for apt half an hour, because I found the dal was not cooked completely the first time, as per your instructions, so had to put it back for another 2 mnts and then let the pressure drop naturally. Other than that, I followed the recipe and loved it.
Thank you for writing your recipes both for instant pot & stove top. YOUR RECIPES ARE JUST THE BEST!
I enjoyed making it and it was relished by all
If I want to make this recipe without the asafoetida, is there any suitable replacement for it?
Hi Lisa – It is okay to just skip asafoetida. The dal will still be delicious.
Tasty light dinner, and super easy. Will make again!
Hi – Love to hear it’s both easy and delicious. Perfect for a busy weeknight. 🙂