Pumpkin Dal Recipe

Ingredients

• ¾ cup dal (toor dal/ split pigeon peas or ½ cup toor dal & ¼ cup moong dal)
• 1½ to 2 cups pumpkin (peeled & chopped)
• ¾ to 1 cup tomatoes (chopped)
• 1 tablespoon ghee or oil or butter
• 1 sprig curry leaves (or bay leaf, optional)
• ½ teaspoon cumin seeds
• 1 teaspoon ginger (or garlic, or both, chopped)
• 1 green chilli (chopped, optional)
• ½ to ¾ teaspoon red chilli powder (adjust to taste)
• ⅛ teaspoon turmeric
• ½ to ¾ teaspoon salt (adjust to taste)
• 2¼ cups water
• ¼ to ½ teaspoon garam masala (adjust to taste)
• 1½ teaspoon kasuri methi (optional or 1 cup baby spinach fine chopped)
• 1 teaspoon jaggery (optional)
• 2 tablespoons coriander leaves (fine chopped)
• 1 to 2 tablespoons lemon juice (for serving)

Steps

1. Rinse the dal thoroughly in a bowl at least thrice, then drain. Without a pressure cooker, it may be soaked for 30 to 45 mins to help it cook faster in a pot.
2. Pour ghee or oil into a pot or pressure cooker and heat it before adding the cumin, ginger, garlic, green chilli and curry leaves.
3. Sauté until the ginger and garlic smell aromatic. Turn the flame down to low before adding red chilli powder, turmeric, pumpkin and tomatoes.
4. Sauté for 1 to 2 mins, add the dal, pour in the water and deglaze the pot.
5. For a stovetop pressure cooker, cover and pressure-cook over medium heat until 3 whistles. Open the lid when the pressure drops.
6. For an Instant Pot, secure the lid, set the steam release valve to sealing and set the timer to 11 mins. Open when the pressure drops.
7. For a regular sauce pot, bring the water to a boil and then simmer. Cook the lentils slowly until done and tender, adding more hot water during cooking if required.
8. Once the lentils are tender and fully done, add the garam masala, kasuri methi and jaggery. Mix thoroughly, taste and adjust salt. If using spinach, continue cooking until it is tender.
9. Switch off the heat and cool slightly before adding the coriander leaves and lemon juice.
10. Serve the pumpkin dal with rice, roti, quinoa or naan.