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Pumpkin Dal | Paati's One Pot Yellow Pumpkin Dal

Paati's one pot yellow pumpkin dal — toor dal and yellow pumpkin pressure cooked with small onions, tomato, garlic and green chillies, mixed with a freshly fried coconut masala paste and finished with tamarind extract and a classic tempering. One pot, zero fuss, full meal! Perfect comfort food with hot rice. Lunchbox friendly and absolutely delicious! 🎃🤍
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Prep Time 10 minutes
Cook Time 15 minutes
Course: dal, Main Course
Cuisine: SOUTH INDIAN
Ingredients Equipment Method Notes

Ingredients
  

  • To fry and grind:
  • 1.5 tsp channa dal
  • 1 tsp dhaniya
  • A pinch of fenugreek
  • ½ tsp jeera
  • ½ tsp pepper
  • 3-4 red chillies
  • 2 tbsp coconut
  • A pinch of asafoetida
  • Oil for frying
  • For pressure cooking:
  • ¼ cup toor dal
  • 2 cups yellow pumpkin chopped
  • 12-15 small onions
  • 1 tomato chopped
  • 2 green chillies
  • 4-5 garlic pods
  • Curry leaves
  • Turmeric powder
  • Water as required
  • Other:
  • Tamarind extract from small amla sized piece
  • Lots of fresh coriander leaves
  • For tempering:
  • Oil
  • Mustard seeds
  • Urad dal
  • Curry leaves
  • 1 red chilli
  • A pinch of asafoetida

Equipment

  • pressure cooker

Method
 

  1. Heat oil and fry channa dal, dhaniya, fenugreek, jeera, pepper, red chillies, coconut and asafoetida well. Cool and grind into smooth paste.
  2. In pressure cooker add toor dal, pumpkin, small onions, tomato, green chillies, garlic, curry leaves, turmeric and water.
  3. Pressure cook for 2-3 whistles.
  4. Open and mash everything really well.
  5. Add ground masala paste and mix well.
  6. Add tamarind extract and simmer.
  7. For tempering heat oil. Add mustard seeds, urad dal, curry leaves, red chilli and asafoetida.
  8. Pour tempering over dal.
  9. Finish with lots of fresh coriander leaves.
  10. Serve hot with rice.

Notes

Fry masala ingredients really well before grinding.
Grind into smooth paste — not coarse!
Mash dal and pumpkin well before adding paste.
Use small onions — shallots for authentic flavour.
Amla sized tamarind only — don't overdo!
Let dal simmer after adding paste for best flavour.
Generous coriander at the end! 🌿
Perfect for lunchbox with rice or chapathi.