Cozy and Comforting Pumpkin Dal made in Instant Pot - just 15 mins of prep work and serves a crowd! This Dal or Dahl recipe doubles up as a thick soup OR stew, making it perfect for fall / winter season.
Pumpkin Season is Here! And its time to make this cozy and comforting Instant Pot Pumpkin Dal - A Fall favorite Vegan Dinner Recipe made with Kabocha Pumpkins.
The combination of creamy lentils, Sweet Pumpkins and warm spices makes a hearty one-pot Vegetarian Dinner recipe that your family will love! Serve the dal with some Basmati Rice, short grain Brown Rice or Indian Breads of your choice.
Fall / Autumn is all about celebrating fresh seasonal produce. With pumpkins widely available in farmers market, you should definitely try this lentil dish. This dal is Gluten Free (if you don't mind asafoetida) and Vegan.
In India, Pumpkin is available throughout the year. Our absolute favorites fall favorites include Pumpkin Soup, Vegan Pumpkin Sauce Pasta and Pumpkin Bread.
Pumpkins are quite versatile. Since they are naturally sweet, soft and buttery in texture, they can be used for desserts and savories with equal ease.
This dump-and-go Instant Pot Dal Recipe makes weeknight dinners easy. Best part is that its freezer-friendly as well making it an ideal choice for meal planning.
Serve a simple chopped salad, fresh naan bread (homemade or store bought) or my personal favorite, Jeera Rice (Cumin Rice) for a wholesome meal.
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Pumpkin Variety
I have made this dal using Kabocha Pumpkins. It is also known as Japanese Pumpkin. Technically it is a squash.
It has a deep green thick skin and the inside is yellowish-orange in colour. They are extremely sweet in taste, making it a perfect choice for roasting, stuffing and pureeing, besides other culinary uses.
You can make this dal using any variety of pumpkins easily available. Except Jack-o-Lantern Pumpkins, you can use any variety like Sugar Pumpkins or Butternut Squash for making this dal.
Choice of Lentils
Lentils are one of the best source of Vegan Protein, they are budget-friendly and serves a crowd. They can be made-ahead, are freezer-friendly as well.
For this recipe, I have used Toor Dal (Split Pigeon Pea Dal).
Toor Dal takes longer to cook as compared to Masoor Dal (Red Lentils - split) and Yellow Moong Dal (Yellow Lentils).
Please note the cook time may differ based on the choice of lentils used.
You can replace Split Pigeon Peas with any other variety of lentils available in your pantry. You can also mix 2-3 varieties of lentils as well.
Just keep in mind that the total quantity of lentils does not exceed the 1/2 cup quantity, as mentioned in the recipe.
To Soak the Lentils or Not?
There are 2 key benefits of soaking your lentils before cooking.
First, they speed up the cooking process.
Second, they are easy to digest and light on stomach.
Key Tip here is to always discard the water used for soaking the lentils.
Step-wise Instructions to Cook Instant Pot Pumpkin Dal
Switch on Saute Mode and when it displays hot or on, add oil, mustard seeds and cumin seeds along with some hing or asafoetida. (avoid if you are Gluten sensitive). STEP 1
Saute sliced onions, slit chilli, chopped tomatoes, ginger and garlic. STEP 2
STEP 1 STEP 2
Add the spice powders - Turmeric, red chilli and coriander powder. STEP 3
Add the soaked and drained dal and pumpkin pieces. STEP 4
Add water, salt to taste, Cancel the Saute Mode. STEP 5
Pressure Cook on High for 7 minutes. Release the pressure after 10 mins or immediately if in a hurry). STEP 6
Open the Instant Pot lid, mix well, add finely chopped cilantro and serve. STEP 7
STEP 5 STEP 6 STEP 7
Recipe Notes
- This recipe can be made easily in a stove top pressure cooker instead of Instant Pot. You can pressure cook for 1 whistle on high and cook for around 6 mins on low flame.
- You can add garam masala powder along with ground coriander. Spices can easily be customized according to your tastes and preferences.
- This recipe can be made using ghee or clarified butter instead of oil.
- Squeeze fresh lemon juice over the dal before eating. It enhances the taste.
- Toor Dal or Split Pigeon Peas dal tends to thicken with time. If you find the dal too thick, you can add hot water and adjust consistency.
Serving Suggestions
This can be served as Main Course with Peas Pulao, Vegetable Pulao or Quinoa.
Gluten Free Ragi Roti, Spring Onion (Scallion) Paratha and Methi thepla (Fenugreek Flatbread) are some of the Indian Breads that can be paired with Dal.
Explore More Instant Pot family-friendly recipes
Dal Makhani (Vegan Recipe)
Rajma (Kidney Bean Curry)
Black Eyed Peas / Lobia Masala
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Instant Pot Pumpkin Dal
Equipment
- Instant Pot
Ingredients
- 500 gms Pumpkin 1 & 3/4th cup of diced pumpkin cubes
- ½ cup Toor Dal, Arhar Dal or Split Pigeon Peas
- 1 Onion medium size, finely chopped
- 1 Tomato medium size, finely chopped
- 1 tsp Garlic finely chopped
- 1 tsp Ginger finely chopped
- 1 Green Chilli finely chopped
- 1 tbsp Olive Oil
- ½ tsp Turmeric Powder
- ½ tsp Kashmiri Red chilli powder or use paprika
- ½ tsp Ground coriander
- ¼ tsp Mustard Seeds
- ½ tsp Cumin Seeds or Jeera
- 2 ½ cups Water
- 1/2 tsp Salt or Add salt to taste
- Cilantro, finely chopped for garnish
- Lime wedges optional, while serving
1 cup is 250 ml, 1 tbsp 15 ml, 1 tsp 5 ml
Instructions
- Wash and soak the Split Pigeon Peas (Toor Dal) for 15 minutes.
- Switch on Sauté Mode and when it displays hot or on, add oil, mustard seeds and cumin seeds. Once the mustard crackles, add asafoetida or hing. (avoid if you are Gluten sensitive).
- Add the sliced onions, ginger, garlic, tomatoes and green chilli. Sauté for a couple of seconds.
- Now, add turmeric powder, red chilli powder and coriander powder (ground coriander).
- Add the soaked and drained dal and pumpkin chunks.
- Add Water, season with salt. Press Cancel.
- Cover the Instant Pot with Lid, Pressure Cook on High for 7 mins. Release the pressure manually after NPR 10 mins.
- After 10 mins, open the lid, mix gently, add finely chopped cilantro and serve hot with rice or Indian Breads.
Notes
- Leftovers & Storage - Leftovers can be stored in a refrigerator for 2 days. It can be re-heated in a microwave or stove top. Freeze it for up to 2 months for long shelf life. Ensure you freeze the dal in small batches so that you can thaw only the amount you need to consume.
- Don't have Instant Pot? - This recipe can be made easily in a stove top pressure cooker instead of Instant Pot. You can pressure cook for 1 whistle on high and cook for around 6 mins on low flame.
- You can add garam masala powder along with ground coriander. Spices can easily be customized according to your tastes and preferences.
- This recipe can be made using ghee or clarified butter instead of oil.
- Squeeze fresh lemon juice over the dal before eating. It enhances the taste.
- Skip Asafoetida or hing for a Gluten Free recipe or use any GF variety of hing.
- Toor Dal or Split Pigeon Peas dal tends to thicken with time. If you find the dal too thick, you can add hot water and adjust consistency.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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