Pumpkin Dal Recipe – Authentic Indian Tur Dal with Coconut & Peanuts

Last Updated on 2 months by Neha Deshmukh

Pumpkin Dal Recipe – Authentic Indian Tur Dal with Coconut & Peanuts

Hey everyone! If you’re looking for a comforting, flavorful dal that’s a little different from the usual, you have to try this Pumpkin Dal. It’s a recipe I stumbled upon years ago, and it’s become a family favorite – especially during the cooler months. The sweetness of the pumpkin combined with the spicy, nutty coconut-peanut paste is just… magical! It’s surprisingly easy to make, too. Let’s get cooking!

Why You’ll Love This Recipe

This Pumpkin Dal isn’t your everyday lentil dish. It’s a beautiful blend of sweet and savory, with a lovely creamy texture. The coconut-peanut paste adds a unique depth of flavor you won’t find in many dals. Plus, it’s a fantastic way to sneak in some extra veggies! It’s hearty, healthy, and incredibly satisfying.

Ingredients

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

• 3 cup Yellow Pumpkin, chopped (about 300g)
• 1/3 cup Tur dal (split pigeon peas – about 75g)
• A pinch of Turmeric powder
• 2 Onion, chopped
• 2 Tomatoes
• 1 inch Ginger, finely chopped
• 3 Red chilli
• 1/3 tsp Whole black pepper
• 1 tbsp Roasted peanuts
• 1/4 cup Grated coconut (about 30g)
• 2 tsp Oil
• 1 tsp Mustard seeds
• Few Curry leaves

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Yellow Pumpkin: This is the star! Look for a firm, bright orange pumpkin. Kabocha squash or butternut squash can also work in a pinch, but yellow pumpkin gives it that authentic flavor.
• Tur Dal: Also known as arhar dal, this lentil cooks up beautifully and has a lovely nutty flavor. It’s a staple in Indian kitchens.
• Coconut-Peanut Paste: Don’t skip this! It’s what makes this dal truly special. The combination of coconut and peanuts creates a wonderfully rich and flavorful base. Using roasted peanuts really elevates the taste.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Pumpkin Dal:

1. First, peel and cube your yellow pumpkin. Add it to a pot with some water, a pinch of turmeric, and a little salt. Cook until it’s tender, but not mushy – we don’t want it falling apart!
2. While the pumpkin is cooking, let’s make that amazing coconut-peanut paste. Heat 1 tsp of oil in a pan. Fry the red chillies, black pepper, and peanuts until they’re fragrant. Then, grind them together with the grated coconut into a smooth paste. A little water helps it blend.
3. Next, blanch the tomatoes by scoring an ‘X’ on the bottom and dropping them in boiling water for about 30 seconds. Peel off the skins and blend them into a smooth puree.
4. Now, pressure cook the tur dal until it’s soft and easily mashed. Usually 3-4 whistles on medium heat does the trick.
5. Heat the remaining oil in a pan. Add the mustard seeds. When they start to splutter (be careful!), add the chopped onions, ginger, and curry leaves. Sauté until the onions are translucent and fragrant.
6. Add the cooked pumpkin, the coconut-peanut paste, tomato puree, and the cooked dal to the pan. Add salt to taste. Mix everything well.
7. Simmer on low heat for 5-7 minutes, allowing all those wonderful flavors to meld together. Stir occasionally to prevent sticking.

Expert Tips

• Don’t overcook the pumpkin! You want it to hold its shape a little.
• Adjust the amount of red chillies to your spice preference.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

• My Mom’s Touch: My mom always adds a tiny pinch of asafoetida (hing) to the tempering for extra flavor.
• Garlic Lover’s Dal: Add a couple of cloves of minced garlic along with the ginger and onions.
• Spinach Boost: Throw in a handful of spinach during the last few minutes of simmering for an extra dose of greens.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the number of red chillies to 1 or even omit them entirely.
• Spicy: Add an extra red chilli or a pinch of cayenne pepper to the paste.

Festival Adaptation

This dal is perfect for festivals like Diwali or Makar Sankranti. It’s a comforting and flavorful addition to any festive spread. Serve it alongside rice, roti, and other festive dishes.

Serving Suggestions

Serve this Pumpkin Dal warm with a side of fluffy rice or warm chapati. A dollop of ghee on top is always a good idea! It also pairs well with a side of raita (yogurt dip) or a simple salad.

Storage Instructions

Leftover Pumpkin Dal 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 have had time to develop!

FAQs

What type of pumpkin is best for this dal?

Yellow pumpkin is the traditional choice, but kabocha or butternut squash can work as substitutes.

Can I use a different lentil instead of Tur Dal?

While tur dal is preferred, you can use masoor dal (red lentils) in a pinch. Keep in mind it will cook faster and have a slightly different texture.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little hot water. If it’s too thin, simmer for a few more minutes to allow it to thicken.

Can this dal be made ahead of time?

Absolutely! You can make the dal a day or two in advance. The flavors will meld even more beautifully.

What is the best way to roast the peanuts for the paste?

You can dry roast the peanuts in a pan over medium heat until they’re lightly browned and fragrant. Alternatively, you can roast them in the oven at 180°C (350°F) for about 8-10 minutes.