This is simple recipe of pumpkin with brown lentils which is both delicious and simple. You could pair it with toasted sourdough bread or with rice.
Brown lentils are just red lentils with skin. They are also called horse gram lentils. Easy lentil pumpkin curry makes up for a good wholesome recipe. Lentils or legumes are great for protein. Just add a dash of lemon juice for easy iron absorption.
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Different types of lentil recipes
Lentils are easy to digest as well as cheap. A packet lasts long and makes multiple meals. You can make variety of dishes with lentils and never get bored.
Indian lentils for reference:
- Moong - yellow split lentils
- Sabut moong/Hari moong - green gram split lentils
- Chilke wali moong -split green gram
- Urad dal chilka- split black gram
- Kali /Maa ki dal - black gram whole lentils
- Urad - split black gram
- Toor /arhar - yellow pigeon peas split lentils
- Chana -split Bengal gram
- Masoor -red lentils
- kulthi - red lentils with skin,brown lentils
- Moth - Turkish gram
Other important ones are turai dhal, lauki chana dhal, daal makhni,Yellow dal recipe sambar, rasam, amti. Dal fry & jeera rice or veg fried rice is a match made in heaven. Indian cuisine has a variety of lentils and many ways to use them. Be it as a curry, appetizer and even a dessert. See the space below to learn how to make mixed lentils.
Ingredients
For cooking lentils in pot
- Pumpkin pieces (I prefer kent pumpkin)
- Red lentils(with skin),also called brown lentils or horse gram lentils (soaked in water for 30 minutes)
- Tomatoes, pureed
- Ginger-garlic ,crushed
- Paprika powder
- Curry powder
- Oil
- Coconut milk (optional)
- salt as per taste
- water
- Coriander leaves (for garnish)
Instructions for lentil pumpkin curry
- Heat oil and add pumpkin pieces to it, in a pan. You may alternatively Grill or bake them in an air fryer or oven.
- Once they are little soft, keep them aside.(we do not want them over cooked)
- In a pan, heat oil and add ginger and garlic.
- Add tomatoes and salt. Continue cooking on low heat.
- Once tomatoes soften, add paprika and curry powder.
- Cook until the spices are mixed well.
- Add the soaked and drained lentils with water. Cover and cook them.
- Cook on slow flame, until the lentils are cooked and soft. It generally takes 20-25 minutes. You can adjust the amount of water as per your choice. Add the coconut milk if you like it creamier.
- Add the grilled/baked pumpkin pieces. Cover and cook for 5-10 minutes. Do not over mix else they will break apart.
- Garnish with fresh coriander leaves. Serve warm with bread or rice.
Equipment
I have used a heavy bottom pot here in this lentil pumpkin curry recipe. I recommend to use a wide vessel like the one I have used. This will allow to cook pumpkin without getting mashed into the lentils. You may also use a Dutch oven for this recipe.
Variations
If you like your food spicy, increase the red chili powder in tempering. If you like your food mild, use paprika or Kashmiri red chilly powder which are a milder variety. You can also make use of different pumpkins if Kent pumpkin is not available.
Substitutions
You can use ghee for tempering instead of oil if you are vegetarian.
Equipment
You can cook lentils in any heavy bottom pan or even a slow cooker. You can use a instant pot or a pressure cooker too. The cook time will differ depending on the equipment. Check if the lentils are ready, by mashing a spoonful by using your thumb and index finger. Otherwise let it cook for 5-10 mins.
Storage
If you are short of time on a weeknight? Boil the lentils in a a bigger quantity which lasts two days together. Use half and remaining the next day. Always temper the lentils fresh, it tastes perfect. If you have lots of dhal left, strain it to use water for making rasam.Use the boiled lentil to make paratha.
FAQs
Let it simmer for a while once it boils. It thickens as time goes by.
Dal is low in fat and high in protein. It helps you avoid meat too. It is filling and nutritious. Good source of iron. Just remember to add a dash of lemon for best results.
Read more similar recipes
Easy pumpkin lentil curry | Lentil pumpkin curry recipe
Equipment
- Pot for cooking lentils
- pan for grilling pumpkin pieces
Ingredients
- 2 cup pumpkin cubed,I prefer using Kent pumpkin
- 2 tablespoon oil or ghee
- 2 garlic cloves chopped
- 1 tablespoon ginger
- 1½ cup crushed tomatoes 3-4 tomatoes yield 1 cup crushed tomatoes
- 1 tablespoon curry powder can be replace with turmeric powder,garam masala
- ½ tablespoon paprika or red chilli powder,adjust as per your taste
- ½ cup lite coconut milk optional, helpful to balance the spices
- 1 cup Brown lentils These are red lentils with skin. Also known as horsegram lentils or 'kulthi dal' in india
- 3½ cups water or more
- Salt as per taste
Instructions
- Soak the red lentils in a bowl of water for 20-30 minutes. Drain the water.
- Take pumpkin pieces in a pan,grill/bake them in air fryer/oven/pan
- Once they are little soft, keep them aside.(we do not want them over cooked)
- In a pan, heat oil and add ginger and garlic.
- Add tomatoes and salt,continue cooking on low heat.
- Once tomatoes soften, add paprika and curry powder.
- Cook until the spices are mixed well.
- Add the soaked and drained lentils with water ,cover and cook
- Cook on slow flame, until the lentils are cooked and soft(20-25 minutes). You can adjust the amount of water as per your choice
- Add the coconut milk.Add the grilled/baked pumpkin pieces.Cover and cook for 5-10 minutes,do not over mix
- Garnish with fresh coriander leaves,serve warm with rice/bread/naan
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