Pumpkin black dhal

Table of contents

Pumpkin Black Dhal

Experience the comforting warmth of Pumpkin Black Dhal, a delightful fusion of creamy pumpkin and hearty black lentils. This dish is rich in flavor, with a perfect balance of spices that make it both nourishing and satisfying. Ideal for a cozy dinner, it brings a touch of autumn to your table with its vibrant color and aromatic spices.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Ingredients

1 cup black lentils (urad dal), rinsed and drained
2 cups pumpkin, peeled and diced
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon ground coriander
1/2 teaspoon chili powder
1 can (14 oz) coconut milk
Salt to taste
Fresh cilantro, chopped (for garnish)

Instructions

Prepare the lentils by rinsing them under cold water until the water runs clear. Set aside.
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion, garlic, and ginger to the pot. Sauté until the onion becomes translucent.
Stir in the turmeric, ground coriander, and chili powder. Cook for another minute until the spices are fragrant.
Add the diced pumpkin and rinsed lentils to the pot. Stir well to coat with the spices.
Pour in the coconut milk and 2 cups of water. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for about 40-45 minutes, or until the lentils are tender and the pumpkin is cooked through. Stir occasionally and add more water if needed.
Season with salt to taste. Adjust the seasoning as needed.
Garnish with fresh cilantro before serving.

Additional Notes

For a spicier version, add more chili powder or a chopped green chili. You can substitute butternut squash for pumpkin if desired. Serve with rice or naan for a complete meal.