Recipe for a Pumpkin Dahl with lots of ginger. It makes a hearty vegan and gluten free when combined with a bowl of cooked brown rice or millets.
Combining pumpkin is lentils is quite common in Tamil cooking, be it in a pumpkin kootu or a pumpkin sambar. Neither of them are quite suited with rotis, as they go best with rice. Though there are many Tamilians who don’t mind eating kootu with rotis, I surely don’t belong to this team 🙂
This recipe for pumpkin dahl is a version of dal fry or dal tadka. It has pumpkin puree and lots of finely chopped ginger and tastes equally good with rotis or rice.
I’m down with a weather triggered cough and cold. This is making me gravitate towards ginger in almost everything I cook.
Even the breakfast oatmeal!
Ginger in this recipe not only makes it perfectly warming to suit the weather (the Northern hemisphere of course). It also gives the dish enough heat to keep the pumpkin from getting overbearing with its sweetness. Increasing the quantity of pumpkin puree makes it a tad sweeter, which you can compensate by adding more chillies and chilli powder.
Equipment needed for this recipe:
For a colourful and fulfilling vegan and gluten free dinner –
- fill a portion of grains in a bowl (brown rice / millets / quinoa)
- top with a couple of ladles of the warm and comforting pumpkin dahl
- add a spoonful of kachumber (Indian cucumber, onion, tomato salad)
What I love about this Pumpkin Dahl –
- It makes use of seasonal orange pumpkins
- Can easy use readymade or frozen pumpkin puree
- Ginger makes it perfectly warming for the colder months
- It has just the right hit of salty, sweet, sour and spice
- Makes a quick main meal with any cooked grains
More savoury pumpkin recipes you may love –
(MOST POPULAR) Punjabi Pumpkin Subzi
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