Quick Pumpkin Dal


Category : Sambar/Kuzambu Varieties, Soup / Sopa


Red Pumpkin

Mong Dal

A few minutes in the kitchen, and this dish is done. The taste is amazing. I make this dal along with rasam for all those unexpected guests or anytime after a hectic shopping schedule. There are days where we have been out the whole day and eaten lunch outside. When it comes to dinner my family usually starts protesting as they want to eat home made food. My husband is very sensitive to processed foods or even freshly made food from restaurants. I’m not sure if it’s the oil or spices. He’s very sensitive to MSG.

Moong Dal

Cut pumpkin

I make the plain dal without any pumpkin, but if it’s there, then this dal is my husband’s most favorite. I love the sweetness of the pumpkin, and Ji (my husband) loves to bite into green chilies. The sweetness and the hotness contrast is very amazing. This dal goes great with any rice, preferably white rice and papads or chips. The dal is phenomenal with roti or store bought tortillas. When I make it a bit thinner, it’s a very filling soup all by itself. When I’m making it into a soup, I make sure I add a little quick cooking barley to make a truly wholesome and complete meal. The Soup by itself is a wonderful hot lunch to pack for oneself. Toss in some bread, a tall glass of fresh Fruit juice, and a salad and you have yourself a small feast!


  • Red Pumpkin, 2 packed cups
  • Moong Dal, 1 cup
  • Green Chile, as required
  • Salt, as required
  • Sugar, 1 tsp (optional)
  • Curry Leaves, optional, 15
  • Cilantro, optional, 3 Tbsp finely chopped
  • Jeera Powder (Optinal), 1 tsp


  • Grapeseed Oil or Ghee: 1 Tbsp
  • 1 Tbsp Black Mustard Seeds
  • 1 Tsp, Cumin Seeds
  • 1 tsp Urad Dal
  • Red Chili, 2


Pressure cook Pumpkin and Moong Dal on High for 3 Whistles.

Do not force open pressure cooker, the pressure should release naturally.

Heat a thick bottomed pan.

Add Oil and complete tempering process.

Once spluttering stops, add Curry leaves and Green Chilies.

Add Boiled dal-pumpkin mixture.

Add salt, sugar, and cilantro.

Mix well and add Jeera powder or cumin powder. Stir again.

Turn off the flame and put the lid on.

Let sit for 10 minutes.

Serve immediately.

Can be kept in fridge, but tastes best when consumed immediately.

Adding a few cloves of fresh garlic to the tempering adds a subtle fragrance to it.

Comments (3)

Hi Radha, my children dnt lke to eat pumkin….bt your recpe helps me a lot to prepare a diffnt,I shall try it 2mrw,thanks a lot Radha to shrng ur recpe wth us….1 thng more ur tomato rice,whch I hv trd….is awsm in taste……..bst regards….Ratna Dutta.

I will let you know how it comes out. What happened to you movie crew. Yes I know, the editing gets time consuming. but this works too.

Thank you very much Ratna, hope your children enjoy eating pumpkin, it’s so nutritious! Glad you liked my ammamma’s Tomato Rice.

Frank, we’ve not made any videos yet. I’m quite happy with my blog posts for now. Waiting for your input on the dish, hope you like it!

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