Pumpkin Dal Fry is a simple, comforting dish made with toor dal, moong dal and soft, sweet pumpkin.
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Wash and soak toor dal and moong dal together. Pressure cook with turmeric and 2 cups of water for 3–4 whistles until soft. Mash lightly.
In a pan, heat oil or ghee. Add mustard seeds, cumin seeds , few curry leaves and hing, and let them sizzle.
Add crushed garlic and slit green chilli. Sauté until fragrant.
Add finely chopped onion and cook until soft.
Add chopped tomato, red chilli powder, and salt. Cook until the oil separates.
Add the chopped pumpkin and cook for 4–5 minutes until slightly soft.
Pour in the cooked dal. Add water if needed to adjust the consistency.
Simmer for 5–7 minutes until the pumpkin becomes soft. Blend or churn lightly so the pumpkin mixes completely with the dal.
Give it a final boil for 2 minutes. Garnish with fresh coriander leaves.
Let it rest for a few minutes and serve hot with rice and pickle.
For a richer flavor, use ghee instead of oil.
Soak dal before cooking for better nutrient absorption and easy to digest.
Adjust the consistency of the dal by adding water as per your preference.
You can add a pinch of sugar to balance the flavors if the pumpkin is not sweet enough.
Can I use other types of dal instead of toor dal?
Yes, you can use moong dal or masoor dal as an alternative, but the flavor and texture may vary slightly.
Can I make this recipe vegan?
Yes, simply use oil instead of ghee to make this recipe vegan.
How do I store leftover Pumpkin Dal Fry?
Store the leftover dal in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I skip the hing (asafoetida)?
Yes, you can skip hing if you don't have it or prefer not to use it. The dish will still taste delicious.
What can I serve with Pumpkin Dal Fry?
Pumpkin Dal Fry pairs well with steamed rice, roti, or paratha. You can also serve it with a side of pickle or papad.
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