Pumpkin, Jackfruit & Radish Dal Recipe – Authentic Indian Stew

Last Updated on 4 months by Neha Deshmukh

Pumpkin, Jackfruit & Radish Dal Recipe – Authentic Indian Stew

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful dishes that are also packed with goodness. This Pumpkin, Jackfruit & Radish Dal is exactly that. I first stumbled upon a version of this dal during a visit to my grandmother’s village, and it’s been a family favorite ever since. It’s a beautiful blend of sweet, spicy, and tangy flavors – a true taste of home.

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s also incredibly nourishing. It’s brimming with vegetables, protein from the toor dal, and warming spices. It’s the kind of meal that leaves you feeling satisfied and cozy. Plus, it’s surprisingly easy to make, even on a busy weeknight! It’s a fantastic way to explore regional Indian cuisine and enjoy a hearty, wholesome meal.

Ingredients

Here’s what you’ll need to create this flavorful stew:

• 2 tablespoons Split Pigeon Peas (Toor dal)
• 100 grams Red Pumpkin with skin, cubed
• 1 cup Raw Jackfruit pieces
• 1 medium Radish, chopped
• ½ cup Fresh scraped Coconut
• ½ teaspoon Turmeric powder
• ½ teaspoon Chili powder (adjust to your spice preference!)
• 1 cm diameter Tamarind ball
• 4-5 Black peppercorns
• 1-2 teaspoons Jaggery (or brown sugar)
• Salt to taste
• Water as needed

Ingredient Notes

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

• Toor Dal: This split pigeon pea is the star of many South Indian dals. It cooks up beautifully and has a lovely, slightly nutty flavor. You can find it at most Indian grocery stores.
• Raw Jackfruit: Don’t be intimidated by jackfruit! It has a neutral flavor that absorbs the spices wonderfully. If you can’t find fresh, canned young green jackfruit (in brine, not in syrup) can work in a pinch – just rinse it well.
• Spice Levels: Traditionally, this dal has a gentle warmth. However, spice levels vary hugely across India! Feel free to adjust the chili powder to your liking. My aunt always adds a pinch of cayenne for an extra kick.
• Regional Variations: Some families add a handful of spinach or other leafy greens towards the end of cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal a good rinse under cold water. Place it in a pot with about 2 cups of water and a tiny pinch of turmeric. Bring to a simmer and cook until it’s partially cooked – it should still hold its shape, but be softening.
2. Now, add the chopped radish to the pot with the dal. Add a little more water if needed to keep everything submerged. Continue simmering until the radish softens slightly.
3. Once the radish is starting to get tender, it’s time to add the pumpkin and jackfruit. Add another cup of water if needed, and simmer until the vegetables are nearly tender.
4. While the vegetables are cooking, let’s make the coconut paste. In a blender, combine the fresh scraped coconut, turmeric powder, chili powder, black peppercorns, and the tamarind ball with just enough water to create a coarse paste. Don’t add too much water – we want a thick paste!
5. Once the vegetables are almost cooked through, stir in the salt and jaggery into the dal. Then, pour in the coconut paste and give everything a good mix. Add more water if you prefer a thinner consistency.
6. Finally, simmer for another 5 minutes, allowing all those wonderful flavors to meld together and the vegetables to reach your desired tenderness.

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of texture.
• Scraping the coconut fresh really does make a difference in flavor, but you can use unsweetened desiccated coconut if you’re short on time. Use about ¼ cup.
• Taste as you go! Adjust the salt, jaggery, and chili powder to your preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder dal, reduce or omit the chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptation: This dal is often made during Makar Sankranti and Pongal in South India, as it uses seasonal vegetables and is considered auspicious. My family always makes a larger batch for these celebrations!

Serving Suggestions

Serve this dal hot with roti, steamed rice, or even just enjoy it as a wholesome stew on its own. A dollop of yogurt on top is also a lovely addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to a month.

FAQs

What is the best type of dal to use for this recipe?

Toor dal is traditional, but you could experiment with moong dal (yellow split lentils) for a slightly different flavor.

Can I use canned jackfruit instead of fresh?

Yes, you can! Just make sure to rinse it well to remove any brine.

How can I adjust the consistency of the dal?

Simply add more water if you prefer a thinner consistency. If it’s too thin, simmer it for a few more minutes uncovered to allow some of the liquid to evaporate.

What is the role of tamarind in this dish?

Tamarind adds a lovely tangy flavor that balances the sweetness of the pumpkin and jaggery.

Can this dal be made ahead of time?

Absolutely! It’s a great make-ahead meal. The flavors will actually deepen overnight.

Enjoy! I hope this Pumpkin, Jackfruit & Radish Dal brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!