Pumpkin Dal with Garlic Tadka Recipe - Dal Recipes by Archana's Kitchen

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils offer a similar texture with a different flavor profile.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor while being healthier.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: carrots

Butternut squash provides a similar sweetness and texture.

garlic

🥗Healthier: shallots

💰Cheaper: onion

Shallots offer a milder flavor, suitable for those who prefer less pungency.

Wash and rinse 1 cup of mixed dals (moong and masoor).

Add the dals to a pressure cooker.

Grate an inch piece of ginger and add it to the cooker.

Add 2 slit green chilies, 1 bay leaf, 1 cinnamon stick, 1 chopped tomato, and 1 chopped yellow pumpkin to the cooker.

Add salt and turmeric powder to the mixture.

Pour in approximately 3 cups of water, ensuring the water level is about 2 to 2.5 inches above the dal mixture.

Stir the mixture and cover the pressure cooker with its weight.

Cook for a couple of whistles, then turn the heat to low and simmer for about 3 to 4 minutes.

After simmering, turn off the heat and allow the pressure to release naturally for about 10 minutes.

Once the pressure is released, open the cooker and check that the dal and pumpkin are cooked and mushy.

Transfer the cooked dal to a bowl.

In a small pan, add 1 teaspoon of ghee and melt it.

Add cumin seeds to the ghee and allow them to crackle.

Add whole garlic cloves and a few red chilies to the pan and stir-fry for a couple of minutes until roasted aromas develop.

Pour the garlic tadka over the cooked dal.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary