What kind of lentils are best for this Pumpkin Dal?

This Pumpkin Dal recipe specifically uses red lentils, which break down to create a creamy, mushy texture ideal for dal.

How do I ensure the spices are flavorful in this dal?

The recipe instructs to toast the garlic, garam masala, curry powder, and cardamom in olive oil for 30 seconds, which helps release their full aroma and flavor.

Can I adjust the consistency of this Pumpkin Dal?

The recipe uses 1 1/2 cups water and 1 cup vegetable broth for 1 cup of lentils, plus coconut milk. You can add a splash more broth or water during the final simmer if you prefer a thinner consistency.

What gives this dal its creamy texture and unique flavor?

The creamy texture comes from the red lentils breaking down as they cook, combined with pumpkin puree and coconut milk, while the unique flavor is from the blend of garam masala, curry powder, and cardamom.

How should I store leftover Pumpkin Dal?

Leftover Pumpkin Dal can be stored in an airtight container in the refrigerator for 3-4 days. It also freezes well for longer storage.

11 years ago

Pumpkin Dal
[Vegan]

SD By: Stephanie Darby

Author Bio

Stephanie Darby is a marketing and nutrition professional working out of Austin, Texas. She is... Read More

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A bowl of creamy, orange-hued vegan Pumpkin Dal, garnished with fresh green cilantro, served alongside fluffy white rice.

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Pumpkin Dal [Vegan]

311

Pumpkin is a no-brainer for sweet dishes: there’s pumpkin smoothies, pumpkin cookies, pumpkin doughnuts, pumpkin granola, pumpkin bread ... But like any other winter squash, pumpkin is also terrific in savory dishes. So to continue my pumpkin kick, why not combine leftover pumpkin puree with lentils and make a simple,... Read More

Ingredients You Need for Pumpkin Dal [Vegan]

1 cup red lentils
1 1/2 cup water
1 cup vegetable broth
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons garam masala
1 tablespoon curry powder
1/2 teaspoon cardamom
2 tablespoons tomato paste
1/2 cup pumpkin puree
1/3 cup coconut milk
1 teaspoon sea salt (or to taste)
1/4 cup fresh cilantro, minced

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How to Prepare Pumpkin Dal [Vegan]

Rinse lentils to remove any debris. Place lentils, water, and broth in a stockpot over medium heat and bring to a boil. Reduce heat and simmer until cooked through, stirring occasionally. Lentils will break apart and get mushy as they cook.
Heat oil in a small skillet over medium-low heat. Add garlic and cook 30 seconds, until fragrant. Add spices and let them toast in the oil for 30 seconds.
Stir in tomato paste and pumpkin puree. Let mixture sit for a minute. Fold in coconut milk until combined and just heated through.
When lentils are cooked, add pumpkin mixture, salt, and cilantro Fold all ingredients together and let simmer for 5-10 minutes.
Serve alone or with quinoa or rice.

Nutritional Information

Per serving: 311 cal, 38 g carbs, 11 g fat, 15 g protein, 627 mg sodium, 3 g sugar

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.