Red Lentil Pumpkin Dal
My pumpkin dal is a delicious fall dinner that's guaranteed to warm you up on chilly days! Made with creamy Indian-spiced coconut red lentils and sweet chunks of winter squash, it's super comforting, loaded with flavor, and really easy to make.
Servings: 8
Calories: 241kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 serrano pepper, seeded and minced (optional)
- 2 teaspoons ground cumin
- 1 teaspoon whole cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- 5 cups water
- 2 cups split red lentils
- 2 cups diced winter squash, 1-inch (Note 1)
- 1 (15 ounce/425 gram) can diced tomatoes
- ½ cup full-fat coconut milk, from a can
- 1 ½ teaspoons salt (or to taste — Note 2)
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- Black pepper, to taste
For Serving:
- Chopped fresh cilantro
- Cooked basmati rice
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Add the onion and cook it for about 5 minutes, until it begins to soften, stirring occasionally.
- Stir in the garlic, ginger, serrano pepper, ground cumin, cumin seeds, ground coriander, turmeric, and cinnamon. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
- Stir in the water, red lentils, and squash. Raise the heat and bring the liquid to a boil, then reduce it to a simmer. Give the mixture a good stir, then cover the pot. Let it simmer for about 20 minutes, until the lentils and squash are tender. Uncover the pot every few minutes to stir the mixture as it simmers.
- Remove the lid from the pot and stir in the tomatoes, coconut milk, and salt. Let the mixture simmer for about 10 to 15 minutes more, until the mixture has thickened and is very creamy. You can add water if it gets too thick at any point.
- Take the pot off of heat, then stir in the lemon juice, garam masala, and black pepper. Season with additional salt to taste, if desired.
- Serve with rice and a sprinkle of fresh cilantro.
Notes
- Butternut, acorn, delicata, and kabocha squash are all great options. Sugar pumpkin works but will not be as sweet.
- Start with 1 teaspoon if you tend to not like a lot of salt.
- Nutrition information does not include rice.
Nutrition
Calories: 241kcal | Carbohydrates: 36g | Protein: 13g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 528mg | Potassium: 736mg | Fiber: 16g | Sugar: 4g | Vitamin A: 3817IU | Vitamin C: 17mg | Calcium: 81mg | Iron: 5mg