Creamy Pumpkin Dal

Pumpkin dal served in a bowl, ready to eat with rice or chapathi.

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This Pumpkin Dal is creamy, comforting, and gently spiced. The pumpkin adds natural sweetness and makes this mixed lentil dal perfect for everyday Indian meals.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Sravanthi Chanda

Ingredients

½ cup masoor dal red lentils
½ cup toor dal split pigeon pea lentils
2 cups pumpkin cubes
1 cup tomatoes chopped
½ cup onion chopped
3 cups water
¼ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon coriander powder
½ teaspoon garam masala powder
1 teaspoon kasuri methi
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 teaspoon ginger chopped
1 teaspoon garlic chopped
1 sprig curry leaves optional
2 teaspoon oil
1 teaspoon salt

Instructions

Start the tempering: Heat oil in a pressure cooker or deep pot. Add mustard seeds and cumin seeds. Let them splutter gently until fragrant.
½ teaspoon cumin seeds, 2 teaspoon oil, ½ teaspoon mustard seeds
Add aromatics and reserve tempering: Add curry leaves, chopped garlic, and ginger. Sauté briefly until aromatic. Carefully remove a small portion of this tempering and set it aside to add at the end.
1 teaspoon garlic, 1 sprig curry leaves, 1 teaspoon ginger
Cook the onions: Add chopped onions to the pot. Sauté until they soften and turn translucent. This step builds the base flavor of the dal.
½ cup onion
Add tomatoes: Add chopped tomatoes and cook until they soften and turn slightly mushy, blending into the onion mixture.
1 cup tomatoes
Add spices and pumpkin: Add turmeric powder, red chili powder, coriander powder, and salt. Mix well. Add pumpkin cubes and stir so they are evenly coated with the spice mixture.
2 cups pumpkin cubes, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder, 1 teaspoon salt
Add lentils: Add the washed masoor dal and toor dal. Stir gently to combine everything evenly.
½ cup masoor dal, ½ cup toor dal
Cook the dal: Pour in water and mix well.
Stovetop: Cook until the lentils and pumpkin are fully cooked and soft, about 30–35 minutes.
Instant Pot: Pressure cook on high pressure for 5 minutes. Let the pressure release naturally.
3 cups water
Finish the dal: Once cooked, add garam masala, the reserved tempering, and crushed kasuri methi. Stir gently. Lightly mash a few pumpkin pieces if needed for a creamier texture.
½ teaspoon garam masala powder, 1 teaspoon kasuri methi
Serve: The pumpkin dal should be creamy, flavorful, and ready to serve with rice or chapati.

Notes

Tested Tips from My Kitchen:

Any lentils work, but this combination gives the creamiest texture.
Pumpkin adds mild sweetness, making it kid-friendly.
If using greens like spinach or kale, add them after pressure cooking to keep their color fresh. You can simmer the dal for 2 to 3 minutes if needed.
Leftovers taste even better the next day.
I usually use 3.5 to 4 cups of water for 1 cup of lentil so that the dal will be soupy and go well with fluffy rice.

Nutrition