Pumpkin Dal (Easy 30-Minute Recipe)
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Piping Pot Curry · by Meeta Arora★ 5.0 (5)

Pumpkin Dal (Easy 30-Minute Recipe)

NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 26%
CARBS 44G68% OF CAL
10G FIBER0G ADDED7G INTRINSIC28G OTHER7G TOTAL SUGAR
FAT 5G16% OF CAL
2G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy lentil dal with roasted pumpkin cubes, cooked in the Instant Pot or on the stovetop. A nourishing, aromatic dish served with rice or roti.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup Split Pigeon Pea (Toor dal) (or Red Lentils, washed )
  • 1 tablespoon Ghee or Oil (use plant-based oil for vegan)
  • ½ tsp Cumin seeds (Jeera)
  • 1/8 teaspoon Asafoetida (Hing)
  • 10-12 Curry Leaves (Kadi Patta)
  • 1 Green Chili Pepper (finely diced*)
  • 3/4 cup Onion (finely diced)
  • 1 inch Ginger (grated)
  • 3/4 cup Tomato (finely chopped)
  • 2 cups Pumpkin (peeled, deseeded, and cut into large cubes, about 350 grams)
  • 3 cups Water
  • 2 teaspoon Lime or Lemon juice (optional )
  • Cilantro leaves (to garnish)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chili powder (Mirchi powder) (mild, adjust to taste)
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Salt (adjust to taste)
PREP
10M
SODIUM
612MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.