Pumpkin Toor Dal Recipe – Authentic Indian Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Pumpkin Toor Dal Recipe – Authentic Indian Lentil Curry

Hey everyone! If you’re looking for a comforting, flavorful, and slightly different take on dal, you have to try this Pumpkin Toor Dal. It’s a dish that always reminds me of cooler evenings and the warm, inviting aromas of my grandmother’s kitchen. I first made this when I was trying to use up some leftover pumpkin after Diwali, and it quickly became a family favorite. It’s surprisingly easy to make, and the pumpkin adds a lovely sweetness that balances the spices beautifully.

Why You’ll Love This Recipe

This Pumpkin Toor Dal isn’t your average lentil curry. It’s a delightful blend of earthy pumpkin, hearty toor dal, and aromatic Indian spices. It’s:

• Flavorful: The combination of spices creates a complex and satisfying taste.
• Nutritious: Packed with protein from the dal and vitamins from the pumpkin.
• Easy to make: Especially with the help of an Instant Pot!
• Comforting: Perfect for a cozy night in.

Ingredients

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

• ½ cup toor dal (split pigeon peas) – about 150g
• 1 ¾ cup diced pumpkin – about 300g
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 green chili, slit
• 1 tsp garlic, finely chopped
• 1 tsp ginger, finely chopped
• 1 tbsp olive oil
• ½ tsp turmeric powder
• ½ tsp Kashmiri red chili powder
• ½ tsp ground coriander
• ¼ tsp mustard seeds
• ½ tsp cumin seeds
• 2.5 cups water – about 600ml
• ½ tsp salt (adjust to taste)
• Cilantro, chopped (for garnish)
• Lime wedges (optional)

Ingredient Notes

Let’s talk about a few key ingredients!

• Toor Dal: This is the star of the show! Toor dal is a split pigeon pea lentil, and it cooks up beautifully soft and creamy. You can usually find it at Indian grocery stores, or online.
• Kashmiri Red Chili Powder: Don’t skip this if you can help it! It’s not about the heat, but the color. It gives the dal a gorgeous, vibrant red hue. If you can’t find it, regular chili powder will work, but the color won’t be as rich.
• Pumpkin & Dal – A Regional Delight: While pumpkin might not be the first thing you think of when making dal, it’s a surprisingly common pairing in certain parts of India, especially during the fall and winter months. It adds a subtle sweetness and lovely texture. I’ve even seen variations with butternut squash!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal a good rinse and soak it in water for about 15 minutes. This helps it cook faster and become creamier. Then, drain it well.
2. Now, set your Instant Pot to the ‘Sauté’ mode. Add the olive oil, mustard seeds, and cumin seeds. Wait for the mustard seeds to start popping and crackling – that’s when you know they’re ready! Add a tiny pinch of asafoetida (hing) at this stage.
3. Add the chopped onions, ginger, garlic, green chili, and tomatoes to the pot. Sauté for 2-3 minutes, until the onions soften and become translucent.
4. Stir in the turmeric powder, Kashmiri red chili powder, and ground coriander. Cook for another minute, stirring constantly, to bloom the spices. This really brings out their flavor!
5. Add the drained toor dal and the diced pumpkin to the pot. Pour in the water and season with salt. Give everything a good mix.
6. Cancel the ‘Sauté’ mode. Seal the Instant Pot lid and set it to pressure cook on ‘High’ for 7 minutes.
7. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully open the lid.
8. Give the dal a gentle stir, and garnish generously with fresh cilantro. Serve hot with rice or your favorite Indian bread!

Expert Tips

• Don’t overcook the dal! 7 minutes is usually perfect in the Instant Pot, but cooking times can vary slightly.
• If the dal is too thick, add a little more hot water. If it’s too thin, simmer it uncovered for a few minutes to let some of the liquid evaporate.
• A squeeze of lime juice at the end brightens up the flavors beautifully.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like things spicy, add another green chili or a pinch of cayenne pepper. For a milder flavor, remove the seeds from the green chili.
• Festival Adaptation: This dal is fantastic for festivals like Navratri or Diwali. You can skip the onion and garlic during Navratri fasting.

Serving Suggestions

This Pumpkin Toor Dal is amazing with:

• Steaming hot basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

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 meld together! You can also freeze it for up to 2 months.

FAQs

What is Toor Dal and where can I find it?

Toor dal is a split pigeon pea lentil, a staple in Indian cooking. You can find it at most Indian grocery stores, or online retailers like Amazon.

Can I use a different type of pumpkin?

Absolutely! Butternut squash or kabocha squash would also work beautifully in this recipe.

Can this dal be made on the stovetop?

Yes, definitely! Sauté the ingredients as described, then add the dal, pumpkin, water, and salt. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the dal is tender. You might need to add more water during cooking.

What is Asafoetida (Hing) and is it essential?

Asafoetida, or hing, is a pungent spice that adds a unique savory flavor. It’s often used in Indian cooking to aid digestion. It’s not essential, but it does add a lovely depth of flavor.

How can I adjust the consistency of the dal?

If it’s too thick, add a little hot water. If it’s too thin, simmer it uncovered for a few minutes. You can also use the back of a spoon to gently mash some of the pumpkin and dal to thicken it up.