Pumpkin Dahl
Pumpkin season is fast approaching and if you live in the northern hemisphere its starting to get cold so this pumpkin dal is the perfect dish to make right now.
Dal is an Indian spiced lentil dish that is comforting, cheap and easy to make.
The addition of pumpkin brings a slight sweetness, makes the dish more filling and is a great extra nutrient boost.
You can serve pumpkin dal as a side dish with a protein, with some naan or rice or you can even eat it by itself.
This dal dish is the perfect winter warmer when you just need something to warm you from the inside out.
Best lentils for dahl
For a good dahl you need lentils that will cook down to give the creamy texture. The red lentils or masoor dahl are perfect for this.
Check out some Vegan Indian recipes below
You should make this pumpkin dal because its
Comforting- We all need a hug in a bowl sometimes in autumn/winter and a dal is the perfect answer. The addition of pumpkin as a seasonal vegetable makes this dal extra special.
Cheap- Red lentils are a very accessible and cheap ingredient in most countries. They are also quick cook lentils that are shelf stable so it’s handy to keep a bag in the pantry to whip up a quick dal.
Easy- Making dal is beginner friendly and only takes 30 minutes- most of which is leaving the lentils to simmer.
Flavor packed- The dal is flavored with aromatics such as ginger, garlic and onion and Indian spices making it a very flavorful dish.
Notes on the ingredients-
- Cooked pumpkin- You can peel, boil, steam or bake fresh pumpkin you just need to make sure the pumpkin is cooked enough to be able to mash. Alternatively you can use canned pumpkin puree but be sure to find one that doesn’t have extra added sugar.
- Red lentils- Red lentils or masoor dal are the best for this as they go soft and turn more soupy when cooked through. Other lentils will hold their shape too well which isn’t the consistency were looking for.
- Onion- yellow or white onion is great for this dish. You can also use red onion or shallot but they may alter the color
- Garlic paste & ginger paste- I always use a pre minced ginger and garlic paste as I use so much. You can use fresh if you prefer just make sure to mince them as fine as possible.
- Chopped tomatoes – Tinned or fresh are both fine for this dish.
- Lemon juice- Fresh lemon juice or lemon juice in a bottle are both fine.
How to make red lentil dahl
- Rinse the lentils until the water goes clear
- Cook the lentils on medium heat
- They should be soft at this stage
- Dice and soften the onion in oil
- Add the garlic, ginger & seasonings
- Add the tinned tomatoes
- Make sure your pumpkin is soft and mashed
- Add pumpkin to the pan and stir to combine
- Mix the pumpkin mix into the lentils and stir well before serving.
Pumpkin dal
Ingredients
- 250 g Cooked pumpkin
- 200 g Red lentils
- 3 cups of water
- 1 Onion
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- ½ A tin of chopped tomatoes
- 1 tbsp Lemon juice
- 1.5 tsp Salt
- 1 tsp Fenugreek
- 1 tsp Coriander powder
- 1 tsp Garam masala
- ½ tsp Turmeric
Instructions
- If cooking raw pumpkin boil or microwave your pumpkin until soft.
- Rinse the lentils a few times and discard the water.
- Add the lentils to a saucepan with a lid along with the 3 cups of water and simmer until soft (approx. 20 minutes).
- Meanwhile in a separate pan dice and fry the onions on medium heat until softened.
- To the onions add the garlic, ginger and spices and stir to coat the onions.
- Now add the tinned tomatoes and simmer on a low heat for 2 minutes.
- Now add the pumpkin to the tomatoes and stir well.
- Add the pumpkin spice mix to the lentils and add the salt and lemon juice.
- Taste for seasoning before serving.
- Garnish with chilli oil and fresh coriander or parsley.
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