Pumpkin dal recipe is a thick, pumpkin based lentil curry which is soothing, nutritious and tasty. This recipe is made with moong dal and is packed with protein and low carbs.
Moong dal, otherwise known as green gram, is one of the best vegetarian superfoods. The combination of moong beans and pumpkin makes this recipe a high source of protein, antioxidants, fiber and phytonutrients.
Pumpkin has the power to pacify Pitta dosha and has a cooling action on the body. It has effects on pacifying Vata dosha as well. Mung beans pacify Pitta and Kapha dosha. The divine combination of mung beans and ripe pumpkin can be healthy for the gut and can pacify the tridoshas.
Pumpkin Lentil Curry (Pumpkin Moong Dal)
1.5-2 cups peeled and chopped pumpkin
1/2 cup moong beans, soaked overnight in water
1/4 teaspoon Turmeric powder
3/4 cup grated coconut, fresh or frozen
1/2 teaspoon cumin seeds
1 green chili
salt, to taste
1 tsp mustard seeds
1/4 cup water
Cook the moong beans in two cups of water until it becomes very soft. You can even pressure cook them.
Heat the oil in a heavy bottomed pan on medium heat, and add in the mustard seeds. Once they begin to crackle and pop, add the cooked mung beans, diced pumpkin, turmeric powder and salt.
Cover and cook until the pumpkin is soft. This may take 5-10 minutes.
Blend the cooked pumpkin and dal smooth with the coconut, green chili and cumin seeds with 1/4 cup water. Mix well and serve warm.
This pumpkin dal goes well with rice and flatbread and can also be taken alone.