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pumpkin dahl

Pumpkin Dahl

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3
Cuisine: global vegetarian, Indian
Ingredients Method

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

Method
 

The lentils
  1. To prepare the Pumpkin Dahl, start by washing the lentils well. Cover with fresh water and soak for 15-20 minutes.
  2. 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
  1. Heat the oil in a saute pan. Fry cumin seeds until they splutter.
  2. 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.
  3. Stir in the pumpkin puree, spice powders and salt, combine well.
  4. To this, add the cooked dal and bring to a simmer, thinning with some water if required.
  5. Turn off the flame and mix in lemon juice.
Garnish
  1. Remove into a serving bowl and garnish with more coriander, sliced chillies and ginger juliennes.