Pumpkin Dahl

May 24, 2023May 24, 20230 6
Spicy and hearty Pumpkin Dahl recipe your family will love
in Main

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/3 cup ghee
1/2 large butternut pumpkin , cut into 2cm cubes ( about 1kg trimmed weight )
1 bunch silver beet , trimmed and roughly chopped
2 brown onions , chopped finely
1 tablespoon crushed garlic
1 tablespoon grated ginger
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon turmeric
2 green chilies , sliced thickly at a long angle
500 g red lentils , rinsed and drained
5 cups water
2 tablespoons vegetable oil
1 teaspoon cumin seed
1/2 teaspoon yellow mustard seeds
1/2 teaspoon brown mustard seeds
1/3 cup curry leaf
2 vine-ripened tomatoes , diced
sea salt
fresh ground black pepper
1 cup coriander leaves

Nutrision Information

Servings Per Recipe
8
Calories
416
Sugar
5g
Fat
16g
If you're a fan of Indian cuisine or just looking for a flavorful vegetarian recipe, you have to try this pumpkin dahl. Dahl or lentil soup is a staple in Indian cuisine and is traditionally cooked with a mix of lentils, spices, and vegetables. This recipe combines sweet butternut pumpkin, iron-rich silver beet, and protein-packed red lentils. The combination of spices, like garam masala, cumin, and coriander, add a layer of complexity to the dish. Best of all, this recipe is budget-friendly, vegan, and can be easily adapted to your taste preferences.

Instructions

1.Heat half the ghee in a large frying pan over medium-high heat.
2.Add pumpkin and silver beet to the pan and fry for 10 minutes, or until the pumpkin is browned, add salt and set aside.
3.Heat remaining ghee in a large, heavy-based saucepan or casserole over medium heat.
4.Add onions, stir until they become slightly browned.
5.Once soft, add ginger, garlic, ground cumin, coriander, masala, turmeric, and chilies to the pan. Stir for a few minutes until fragrant.
6.Add lentils, water, tomatoes, and salt to the pan, stir to combine and bring the mixture to a boil.
7.Reduce the heat to low and cover the pan, cook for 30-40 minutes, or until the lentils are tender and the pumpkin is soft.
8.Prepare tadka by heating up oil in a small frying pan. Add cumin, brown mustard seeds, yellow mustard seeds, and curry leaves to the pan. Cook until the mustard seeds start popping.
9.Add tadka to the pot, stir and serve with rice or naan bread.

PROS

This recipe is perfect for a family dinner or meal prep.

The pumpkin and lentil combo make it a great source of fiber, protein, and vitamins.

The spices in this recipe can have anti-inflammatory and antioxidant properties.

CONS

This recipe takes a bit longer to prepare than other dahl recipes.

It might be too spicy or too creamy for some people’s taste.

It requires a lot of ingredients.

HEALTH & BENEFITS

Pumpkins are loaded with nutrients, such as fiber, potassium, and vitamin C.
Lentils are rich in protein, fiber, iron, and folate.
The spices used in this recipe can have anti-inflammatory and antioxidant properties.

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