Pumpkin Dahl
Ingredients
The dal / lentils
- 1/2 cup tur dal / yellow lentils
- 1/4 tsp turmeric powder
The masala
- 1 tbsp coconut oil
- 1 tsp cumin seeds
- 1 tbsp finely chopped ginger
- 1/2 tbsp finely chopped garlic
- 1-2 tbsp ​finely chopped onions​
- 2-3 green chillies finely sliced
- 1 tomato finely chopped
- 1/2 cup pumpkin puree unsweetened
- 2 tsp coriander powder
- 1/2 tsp garam masala powder
- 1 tsp red chilli powder or as per taste
- 1 tsp salt
- juice of 1 lemon
To garnish
- fresh coriander
- Sliced chillies
- ginger juliennes
- lemon wedges
Instructions
The lentils
- To prepare the Pumpkin Dahl, start by washing the lentils well. Cover with fresh water and soak for 15-20 minutes.
- Add turmeric to the lentils and cook in a pressure cooker or instant pot for 8-10 minutes on full pressure. Open when the pressure has subsided and keep aside.
The Masala
- Heat the oil in a saute pan. Fry cumin seeds until they splutter.
- Add the ginger, garlic, onions, chillies and tomato and fry on a high flame for 1-2 minutes. Reduce flame and cook for 4-5 minutes until onions soften and tomatoes are pulpy.
- Stir in the pumpkin puree, spice powders and salt, combine well.
- To this, add the cooked dal and bring to a simmer, thinning with some water if required.
- Turn off the flame and mix in lemon juice.
Garnish
- Remove into a serving bowl and garnish with more coriander, sliced chillies and ginger juliennes.