Ingredients
- 1 cup toor dal (yellow pigeon peas)
- 1 ½ cups pumpkin, peeled and cubed
- 1 onion, finely chopped
- 1 tomato, chopped
- 2-3 cloves garlic, minced
- 1 green chili, slit (optional)
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala (optional)
- 1 tbsp ginger, grated
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
Preparation
Wash the toor dal thoroughly and cook it in a pressure cooker with 3 cups of water for 3-4 whistles, or until soft. You can also cook it in a pot, but it will take longer.
In a large pan, heat oil and add cumin seeds. Once they splutter, add the minced garlic, chopped onions, and green chili. Sauté for 2-3 minutes until the onions turn soft.
Add the chopped tomatoes, turmeric powder, coriander powder, and cumin powder. Cook until the tomatoes turn soft and the oil begins to separate from the masala.
Add the cubed pumpkin pieces and sauté for 5 minutes. If the mixture is too dry, add a little water to avoid burning.
Once the pumpkin is slightly tender, add the cooked dal to the pan and mix well. Add water to adjust the consistency of the dal to your liking.
Let the dal simmer for 10-15 minutes, allowing the pumpkin to soften and absorb the flavors.
Add salt to taste and sprinkle garam masala if desired.
Garnish with fresh coriander leaves before serving.
Servings: 3-4
Notes
- You can adjust the consistency by adding more or less water, depending on whether you prefer a thicker or thinner dal.
- If you like a spicier version, you can increase the amount of green chilies or add red chili powder to taste.
- This dal pairs well with steamed rice or roti.
Enjoy your flavorful pumpkin dal!
