Pumpkin Dal Recipe – Authentic Indian Toor Dal with Jaggery

Last Updated on 2 months by Neha Deshmukh

Pumpkin Dal Recipe – Authentic Indian Toor Dal with Jaggery

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful dishes that are also good for you. This Pumpkin Dal is exactly that. It’s a hug in a bowl, honestly. I first made this when the pumpkin harvest was in full swing, and I’ve been hooked ever since. It’s a beautiful blend of sweet, savory, and a little bit of spice – a true taste of Indian home cooking.

Why You’ll Love This Recipe

This isn’t just another dal recipe. The pumpkin adds a lovely sweetness and creamy texture that takes it to another level. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s packed with nutrients and perfect for a cozy weeknight meal. You’ll love how the jaggery balances the spices, creating a truly harmonious flavor profile.

Ingredients

Here’s what you’ll need to create this delicious Pumpkin Dal:

• ?? cup toor dal (split pigeon peas) – about 150g
• 1?? to 2 cups pumpkin (peeled & chopped) – about 200-300g
• ?? to 1 cup tomatoes (chopped) – about 150-200g
• 1 tablespoon ghee or oil – about 15ml
• 1 sprig curry leaves – about 10-12 leaves
• ?? teaspoon cumin seeds – about 5ml
• 1 teaspoon ginger or garlic (chopped) – about 5ml
• 1 green chilli (chopped)
• ?? to ?? teaspoon red chilli powder – about 1-2 tsp (adjust to your spice preference)
• ?? teaspoon turmeric – about 1/4 tsp
• ?? to ?? teaspoon salt – about 1-2 tsp (to taste)
• 2?? cups water – about 600ml
• ?? to ?? teaspoon garam masala – about 1/2 – 1 tsp
• 1?? teaspoon kasuri methi – about 7-8 dried leaves
• 1 teaspoon jaggery – about 5g
• 2 tablespoons coriander leaves (chopped)
• 1 to 2 tablespoons lemon juice

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Toor Dal: Types and Soaking Tips Toor dal is the star of the show. You can find it at most Indian grocery stores. Soaking the dal for 30-45 minutes (if you’re not using a pressure cooker) helps it cook faster and become creamier.

Pumpkin: Choosing the Right Variety I prefer using kabocha pumpkin for this recipe because of its sweetness and vibrant color. But butternut squash or even regular pumpkin will work beautifully too!

Ghee vs. Oil: Flavor and Health Considerations Ghee adds a wonderful richness and nutty flavor, which is traditional. However, you can absolutely use oil (vegetable, canola, or coconut oil) if you prefer.

Regional Variations in Spice Levels Indian cuisine is incredibly diverse! Spice levels vary greatly depending on the region. Feel free to adjust the red chilli powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal a good rinse under cold water until the water runs clear. Then, soak it in water for about 30-45 minutes if you aren’t using a pressure cooker.
2. Heat the ghee or oil in a pot over medium heat. Once it’s hot, add the cumin seeds. Let them sizzle for a few seconds until they become fragrant.
3. Now, add the chopped ginger/garlic, green chilli, and curry leaves. Sauté until the curry leaves are crispy and the aroma fills your kitchen – usually about a minute.
4. Stir in the red chilli powder and turmeric. Cook for another 30 seconds, being careful not to burn the spices. Then, add the chopped pumpkin and tomatoes. Sauté for 1-2 minutes, letting the tomatoes soften slightly.
5. Drain the soaked dal and add it to the pot. Pour in the water, making sure to scrape the bottom of the pot to deglaze and prevent sticking.
6. Now it’s time to cook! If you’re using a stovetop pressure cooker, close the lid and cook for 3 whistles. If you have an Instant Pot, cook on high pressure for 11 minutes. If you’re using a regular pot, bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the lentils are tender.
7. Once the dal is cooked, gently mash some of the pumpkin and lentils with the back of a spoon to create a creamier texture.
8. Stir in the garam masala, kasuri methi (crush it between your palms to release its flavor!), and jaggery. Add salt to taste.
9. Let the dal cool slightly, then stir in the chopped coriander leaves and lemon juice.

Expert Tips

• Don’t skip the kasuri methi! It adds a unique, smoky flavor that really elevates the dal.
• Adjust the water: If the dal is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Taste as you go: Adjust the salt, chilli powder, and jaggery to your preference.

Variations

• Vegan Pumpkin Dal: Simply substitute the ghee with oil and ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Adjusting the Spice Level: If you like it mild, reduce the red chilli powder. For extra heat, add a pinch of cayenne pepper. My friend, Priya, loves to add a dash of smoked paprika for a different kind of warmth.
• Festival Adaptations: This dal is often made during Diwali and Makar Sankranti. You can add a pinch of asafoetida (hing) for a more festive flavor.

Serving Suggestions

Serve this Pumpkin Dal hot with a side of fluffy basmati rice, warm roti, or naan. A dollop of yogurt on top is also a delicious addition! It’s also fantastic with a simple side salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

What type of dal is best for this recipe? Toor dal is the traditional choice, but you can experiment with moong dal (yellow split lentils) for a slightly different flavor.

Can I use a different squash instead of pumpkin? Absolutely! Butternut squash or even sweet potato would work well.

How can I adjust the sweetness of the dal? Add more or less jaggery to suit your taste. You can also use a touch of honey or maple syrup as a substitute.

What is kasuri methi and can I substitute it? Kasuri methi is dried fenugreek leaves. It has a unique, slightly bitter flavor. If you can’t find it, you can omit it, but it does add a special touch.

How do I prevent the dal from sticking to the bottom of the pot? Make sure to deglaze the pot after sautéing the spices by adding a splash of water and scraping the bottom.

Can this dal be made ahead of time? Yes! It actually tastes better the next day. Just store it in the refrigerator and reheat when you’re ready to eat.