Masoor dal and pumpkin curry is a wholesome and comforting Indian dish that blends the natural sweetness of pumpkin with the earthy flavour of lentils and bold Indian spices. The dish is rich in protein and fibre, making it perfect for a cosy meal when served with rice or roti. The dish's golden colour, creamy texture, and gentle spice make it not just nourishing but also truly satisfying.
Rinse the masoor dal thoroughly until the water runs clear. Peel and cube the pumpkin into bite-sized pieces. Chop the onions, tomatoes, and prep the aromatics.
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Cook the dal
In a pressure cooker, add masoor dal and 3 cups of water. Cook for 2 whistles or simmer on the stovetop until soft and mushy. Once the dal is cooked, set it aside.
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Prepare the tempering
Heat 2 tablespoons of olive oil in a deep pan over medium flame. Add cumin seeds and let them splutter. Stir in ginger and garlic; sauté for about a minute or until fragrant.
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Add spices and vegetables
Add chopped onions and cook until they turn soft and translucent. Sprinkle in turmeric powder, Madras curry powder, red chilli powder, and garam masala. Add chopped tomatoes and cook for 2 to 3 minutes until they soften.
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Cook the pumpkin
Add the cubed pumpkin and stir well to coat the pumpkin evenly in the spices. Cover the pan with a lid and cook until the pumpkin becomes tender and can be easily pierced with a fork.
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Combine with cooked dal
Pour in the cooked dal and sprinkle in some salt according to your taste. Mix it well, and if the curry seems too thick, then feel free to add a little water. Then, cover it and let it simmer for 5 to 7 minutes to let those flavours blend.
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Indian
Easy
Main Course
