I usually shy away from making dal. Its because no matter how hard i try, i feel i never make enough justice to it. Lets just call this a cook s block or something. But then a while back, my spinach garlic dal became such a huge success with the husband that i ve become a little more venturesome when it comes to making dal at home these days.
From then on, i ve been experimenting on and off with different recipes that involve dal. This pumpkin dal is a regular that i make at home. Its more a south indian recipe than anything else, if you get what i say. And it doesnt use pumpkin but then butternut squash is more often referred to as pumpkin in India and hence the title. But rest assured that even pumpkin will work beautifully well in this dal. The mild sweetness in the pumpkin or the squash complements the tang of the tamarind. So yes, feel free to sub butternut squash with pumpkin if you are lucky enough to find some.
Recipe For Pumpkin Dal
Learn how to make Pumpkin Dal, a lentil stew with pumpkins, tamarind and split pigeon pea lentils
| Cuisine: | South ndian | Course: | Accompaniment to Rice, Flatbreads | Serves | 2 |
| Prep Time: | Cook Time: | 30 Mins | Total Time: | ||
Ingredients
Pumpkin or Butternut Squash 1 c diced
Toor dal ( Split pigeon pea lentils) 1/2 c
Tamarind a marble size
Green chilies 5 to 6 slit lengthwise
Turmeric powder 1/2 tsp
Salt to taste
Oil 1 tbsp
To Temper
Mustard seeds 1 tsp
Fenugreek seeds 1 tsp
Chana dal 1 tsp
Hing a small pinch
Curry leaves a sprig
Instructions
Pressure cook the toor dal with 1 c of water and turmeric powder until mushy.
Drain water and reserve.
Soak tamarind in 1/2 c warm water for ten mins.
Mash the tamarind and extract pulp.
Heat oil in a pan.
Pop the mustard seeds.
Follow with fenugreek seeds, chana dal, curry leaves, hing and green chilies.
Once the green chilies begin turning white, add diced pumpkin.
Saute till pumpkin is fork tender.
Once done, add tamarind extract and salt.
Cook till the raw smell of tamarind goes away.
Takes about 4 to 5 mins.
Now, add the cooked dal and mix well.
If you find the dal too thick, add a little of the drained water.
Bring to a boil.
Simmer for another 2 to 3 mins.
Serve hot with rice and any curry of your choice. Make sure you drizzle some ghee over your rice.
mm.mm. Just in time for fall, what with so many pumpkins and squashes all around you. I make something like this with coconut and dal but never made just pumpkin dal. One step less, so one step easier 🙂
Pumpkin goes very well in dal or kootu, yummy with rice and as u said, some ghee..
aah..thats a nice combo. shuld give a try..
I totally agree… dal is something that is difficult to make it delicious… this looks so good, especially with rice…