Last Updated on 2 months by Neha Deshmukh

Pumpkin Dal Recipe – Authentic Indian Sambar-Inspired Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful dishes that are a little bit different. This Pumpkin Dal is exactly that – a warm hug in a bowl, inspired by the vibrant flavors of South Indian sambar. I first made this during a particularly cozy autumn, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the combination of sweet pumpkin and savory spices is just chef’s kiss.

Why You’ll Love This Recipe

This isn’t your average dal! The pumpkin adds a lovely sweetness and creamy texture that beautifully complements the earthy lentils and aromatic spices. It’s a fantastic way to sneak in some extra veggies, and it’s naturally warming and nourishing. Plus, it’s a delightful twist on traditional Indian flavors that’s sure to impress.

Ingredients

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

• 3-4 cups Pumpkin or Butternut or Kabocha, peeled & cubed (about 500-600g)
• 2 tablespoons Canola oil
• To taste Salt, divided
• ½ – ¾ cup Toor dal or Masoor dal (about 150-200g)
• 1 ½ cups Water (plus more if needed)
• 3 tablespoons Grated Fresh Coconut
• 2 tablespoons Sambar powder (homemade or store-bought)
• 2 tablespoons Ghee
• ½ teaspoon Mustard seeds
• Pinch Asafoetida (hing)
• 6-8 Curry leaves
• 1-2 Dry Red chilies
• 3-4 Scallions, chopped
• 1 tablespoon Jaggery
• 2 tablespoons Fresh Lemon or Lime juice
• 2 tablespoons Cilantro, chopped

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Toor Dal vs. Masoor Dal: I often use Toor dal (split pigeon peas) for a more traditional texture, but Masoor dal (red lentils) cooks faster and creates a creamier dal. Feel free to use whichever you prefer!
• Sambar Powder: This is the heart of the flavor. You can find good quality sambar powder at most Indian grocery stores, or even make your own if you’re feeling ambitious.
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. It has a pungent smell in its raw form, but mellows out beautifully when cooked. If you absolutely can’t find it, see the FAQs for substitution ideas.
• Pumpkin Power: While I love using pumpkin, butternut squash or Kabocha squash work wonderfully too. Kabocha has a slightly sweeter, nuttier flavor that’s amazing in this dal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup. Toss the cubed pumpkin with the canola oil and a pinch of salt. Roast for 20-25 minutes, or until the pumpkin is tender and slightly caramelized. Let it cool slightly – we’ll be blending some of it later.
2. While the pumpkin roasts, cook the dal. If you have an Instant Pot, that’s fantastic! Use about 1 ½ cups of water and cook on high pressure for 15-20 minutes, followed by a natural pressure release. If you’re using a stovetop, bring the dal and water to a boil, then reduce heat and simmer for about 30-40 minutes, or until the dal is mushy. Add more water if needed to prevent sticking.
3. Now for the magic! In a blender, combine the grated coconut and sambar powder. Add about half of the roasted pumpkin and blend into a smooth, vibrant paste.
4. Time for the tadka (tempering)! Heat the ghee in a pan over medium heat. Once melted, add the mustard seeds. When they start to pop and splutter, add the asafoetida (hing), curry leaves, and dry red chilies. Sauté for a few seconds until fragrant, then add the chopped scallions and cook until softened.
5. Pour the tadka over the cooked dal. Add the coconut-pumpkin paste, the remaining roasted pumpkin, jaggery, and the remaining salt. Stir well to combine. Simmer for 8-10 minutes, allowing the flavors to meld together beautifully.
6. Finally, stir in the lemon or lime juice. Garnish generously with chopped cilantro. Serve warm with fluffy rice or soft idli.

Expert Tips

• Don’t be afraid to adjust the amount of sambar powder to your liking. Start with 2 tablespoons and add more if you want a bolder flavor.
• Roasting the pumpkin really brings out its sweetness. Don’t skip this step!
• A good tadka is key. Watch the mustard seeds carefully – you want them to pop, but not burn.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your sambar powder doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment: For a milder dal, reduce the number of dry red chilies or remove the seeds before adding them to the tadka. For a spicier kick, add a pinch of cayenne pepper or use hotter chili varieties.
• Festival Adaptations: During Navratri, you can skip the onion and garlic in the tadka. For Diwali, a little extra ghee and jaggery can make it extra festive!

Serving Suggestions

This Pumpkin Dal is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a side of steaming basmati rice.
• Alongside soft, fluffy idli or dosa.
• With a side of roti or naan for dipping.
• As part of a larger South Indian thali (platter).

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. The flavors actually develop even more overnight!

FAQs

What type of pumpkin works best in this dal?

While pumpkin is classic, butternut squash and Kabocha squash are excellent substitutes. Kabocha has a particularly lovely, nutty flavor.

Can I make this dal ahead of time?

Absolutely! You can make the dal a day or two in advance. The flavors will meld together beautifully. Just reheat gently before serving.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a resin with a pungent aroma that adds a unique savory flavor to Indian dishes. If you can’t find it, you can try substituting with a pinch of garlic powder or onion powder, but it won’t be quite the same.

Can I use a pressure cooker instead of an Instant Pot?

Yes, a stovetop pressure cooker will work just fine! Follow the same cooking time and water ratio as the Instant Pot instructions.

How can I adjust the sweetness level of the dal?

Adjust the amount of jaggery to your liking. Start with 1 tablespoon and add more if you prefer a sweeter dal.

What is the best way to store leftover pumpkin dal?

Store in an airtight container in the refrigerator for up to 3 days.