Easy pumpkin lentil curry | Lentil pumpkin curry recipe
Lentil pumpkin curry is a simple recipe where we cook pumpkin with dal. This easy recipe helps improve flavor as well as nutrient profile of dahl. Learn to make it here.
Servings: 4
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 fresh garlic cloves chopped
- 1 tablespoon ginger paste or crushed
- 1½ cup crushed tomatoes 3-4 tomatoes yield 1 cup crushed tomatoes
- 1 tablespoon curry powder can be replaced with turmeric powder and 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 whole masoor lentils
- 3½ cups water or more
- Salt as per taste
- fresh coriander leaves for garnish
Instructions
- Soak the brown 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 brown 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 and serve warm with rice, bread or naan.
Notes
The dal thickens after cooking, Adjust the water and spices as per your taste.
Nutrition
Serving: 1g