Homestyle Dal with Pumpkin Recipe

Name: Homestyle Dal with Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (350 g) dried masoor dal or split lentils of your choice, washed and drained; 8 oz (250 g) pumpkin, peeled and diced into 3/4-in (2-cm) dice; 7 cups (1.75 liters) water; 1 teaspoon ground turmeric; 1 1/2 teaspoons salt; 3 tablespoons oil; 2 1/2 teaspoons cumin seeds; 2 dried red chili peppers, broken in half; 6-8 fresh curry leaves; 2 tablespoons chopped garlic; 1 tablespoon peeled and minced fresh ginger; 2 fresh green chili peppers, minced; 1 tomato (about 5 oz/150 g), diced; 1 teaspoon Asian red chili powder or cayenne pepper; 4 tablespoons minced fresh coriander leaves (cilantro); Juice of 1/2 lime

Servings: persons

2 cups (350 g) dried masoor dal or split lentils of your choice, washed and drained
8 oz (250 g) pumpkin, peeled and diced into 3/4-in (2-cm) dice
7 cups (1.75 liters) water
1 teaspoon ground turmeric
1 1/2 teaspoons salt
3 tablespoons oil
2 1/2 teaspoons cumin seeds
2 dried red chili peppers, broken in half
6-8 fresh curry leaves
2 tablespoons chopped garlic
1 tablespoon peeled and minced fresh ginger
2 fresh green chili peppers, minced
1 tomato (about 5 oz/150 g), diced
1 teaspoon Asian red chili powder or cayenne pepper
4 tablespoons minced fresh coriander leaves (cilantro)
Juice of 1/2 lime

1
Bring the lentils, pumpkin, and water to a boil in a heavy pot.
2
Remove any surface scum that collects on top.
3
Add the turmeric and salt and reduce the heat to low.
4
Cover, leaving the lid slightly ajar, and simmer gently for 20-30 minutes or until the lentils become soft and mushy and the pumpkin is fully cooked.
5
Stir often to prevent sticking.
6
Set aside.
7
Heat the oil in a large saucepan over medium heat.
8
Add the cumin seeds and let them sizzle for 3-4 seconds.
9
Add the dried red chili peppers, curry leaves, garlic, ginger, green chili peppers, tomatoes, and Asian red chili powder or cayenne pepper.
10
Cook, stirring constantly, for 1 minute.
11
Add the cooked lentils and pumpkin to this mixture.
12
Mix well, adding more water as needed.
13
The consistency should be like a soft porridge.
14
Taste for seasoning and add salt if needed.
15
Stir in the fresh coriander leaves and lime juice.
16
Transfer to a serving bowl, serve hot.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups (350 g) dried masoor dal or split lentils of your choice, washed and drained, 8 oz (250 g) pumpkin, peeled and diced into 3/4-in (2-cm) dice, 7 cups (1.75 liters) water, 1 teaspoon ground turmeric, and more.

Yes, Homestyle Dal with Pumpkin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homestyle Dal with Pumpkin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions