Pumpkin Dal (Easy 30-Minute Recipe)
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.
Servings: 4
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.
Video
Notes
Make it Vegan: Replace ghee with your favorite plant-based oil to make this recipe vegan.
Green Chili Pepper: It is optional, but I highly recommend it because it adds flavor and heat to the dal. Use Thai, birdseye, or Serrano peppers.
Add Greens: You can add spinach, kale, 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 too. 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.
Nutrition
Calories: 239kcal | Carbohydrates: 37g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 638mg | Potassium: 775mg | Fiber: 16g | Sugar: 5g | Vitamin A: 5364IU | Vitamin C: 65mg | Calcium: 67mg | Iron: 5mg