This cozy pumpkin dal is perfect for fall! It’s savory, comforting, and effortless to make in an instant pot.
It’s mid-September, and I am already all about that pumpkin life. Not so much in the form of a PSL… I’m thinking more along the lines of pumpkin dal.
And this pumpkin dal just so happens to be really tasty and really easy to make! The two main ingredients: canned pumpkin (because of convenience) and red lentils. It’s spiced with mustard seeds, curry leaves, garam masala, and pumpkin pie spice!
This dal also calls for onion masala, a magical sauce that makes cooking flavorful Indian food so much faster.
What’s the deal with onion masala?
Are you a busy person? Do you enjoy spending time in the kitchen, or would you rather be doing something – anything – else? Do these questions sound like I’m trying to sell you something?
So here’s the thing. As a food blogger, I clearly love cooking. But even for me, leisurely cooking rarely happens these days. Most of the time, when I’m cooking – it’s because we all need to eat. When I have to prep dinner as fast as possible – while also taking care of two kids – I need pour and cook recipes. Onion masala makes that possible.
I grab some masala from the freezer (I freeze it in these silicone trays – each container is ¼ cup) and use it in a recipe like this pumpkin dal.
If you haven’t checked out my onion masala series, please do so… like, now. Leave this post, read about this magic sauce, and see what kind of recipes you can make with it.
So I have to tell you. My toddler really likes this dal, which is great because I’ve been making quite a bit of it lately. He finds it hilarious that there are “leaves” in the dal (curry leaves). He’ll pick them out, show them to me, and laugh as he eats them. It’s the best. If you have kids, I hope they like this dal too.
You can stir some baby spinach or baby kale into this lentil curry right before eating it for an even more nutrient-rich dish. Serve it with my jeera rice or pea pulao!
Want to try more savory pumpkin recipes?
Ingredients
- 2 tablespoons ghee or oil
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 serrano pepper slit in half but still intact
- 3 cups vegetable broth
- 1 cup red lentils masoor dal, rinsed
- 1 15 ounce can pumpkin
- ½ cup onion masala
- 1 ½ teaspoons salt
- ¼ teaspoon garam masala
- ¼ teaspoon pumpkin pie spice adjust to taste
- Cayenne or red chili powder to taste
Instructions
- Press the sauté button, add oil and allow it to heat up for a minute. Add mustard seeds, curry leaves and serrano pepper to the pot. Once the mustard seeds begin to pop, add the remaining ingredients to the pot.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure.
- Adjust salt to taste and add more liquid if you’d like a thinner dal. The dal will thicken as it cools so if you are reheating it, you may need to add more broth.
Notes
- feel free to add more pumpkin pie spice if you like the flavor!
- This recipe is part of my onion masala series – be sure to check it out!
- If you have frozen cubes of onion masala, just toss those in – no need to thaw them first.
Katherine P says
Wow! This is fantastic! So easy to make too. Going to have to start keeping multiple cans of pumpkin stocked in the pantry now. Going to freeze everything but the first five ingredients together for a super fast, super easy meal for busy days.
Also have pumpkins in the garden which will be coming on soon. I can’t wait to try this with garden fresh ingredients! I already have onion masala made from my home grown tomatoes and onions.
Do you think it would work to freeze everything which gets put in together, minus the water into one big block for a super fast, even easier meal for busy days? Or would I need to defrost it first therefore making it not so fast?
Ashley - My Heart Beets says
Katherine, I’m so glad to hear that you like the pumpkin dal so much! I bet it’ll be even more delicious with your fresh pumpkins – yum! I would make the soup, freeze it, and either cook from frozen or thaw – you may need to add some water to thin it out if it looks too thick.
Anjali says
Any tips on using fresh pumpkin instead of canned (note I’m posting this the day after Halloween! LOL!)?
Ashley - My Heart Beets says
Hi Anjali, I think it’ll be fine to use it the same way you’d use canned! Haha, great you’re using up that pumpkin!
Sharon says
I have made many of Ashley’s recipes. I find this one particularly easy, rich and delicious!
Ashley - My Heart Beets says
Hi Sharon, thank you for the review! I’m so glad you like this one 🙂
Vidya says
I plan to make this for a fusion Thanksgiving this year. What is the difference between red and brown masoor dhal? Can I use either? Also, do you use whole or split?
My Heart Beets says
Hi Vidya, red masoor will melt into the soup whereas whole masoor (brown) keeps its shape. You can read this post to learn more about the difference between the two: https://myheartbeets.com/instant-pot-brown-lentil-curry-whole-masoor-dal/ I haven’t tried this pumpkin dal with brown lentils – I’m sure it’ll still be good but you’ll want to soak the lentils and increase the cook time (see previously linked post).
Markie says
I absolutely love this recipe. It is easily one of my favorite dal dishes. The addition of the pumpkin spice seems strange at first, but the ingredients of pumpkin spice are ginger, nutmeg, cinnamon, and cloves, which are all superstars in the Indian spice world. Its perfect.
My Heart Beets says
Markie, I’m so happy to hear that! Thanks for letting me know how much you like this dal 🙂
Sandy says
If I don’t have the onion masala made or frozen, what’re the extra ingredients needed?
Fall or not, I want to make this!
Alexsandra Felts says
I LOVE this recipe. I’ve made it countless times. It’s my go to, it’s so easy. I thought it would take me forever to go through the onion masala but I’ve been making many of the recipes on this site and am running out. This is definitely one of my favorites.
My Heart Beets says
I’m so happy to hear that you like this dal and that you’re going through the onion masala so quickly! 🙂
Dagmara says
This is so yummy! I love the taste of curry leaves. I made the onion masala just for this for the first time, and after that was done, this recipe was so quick and easy, I was amazed 🙂 I’m going to look for other recipes to make with the onion masala now!
My Heart Beets says
I’m so happy to hear that you liked this dal! And that you made the onion masala 🙂 I can’t wait to hear what you think of other onion masala recipes that you try!
Wendy A McKeown says
This is delicious – a great recipe to make for fall! It’s so easy to make once you have the onion masala made. I alway have some in my freezer ready to go. I decided to make it with serrano peppers since I didn’t want the heat. This is real comfort food!
My Heart Beets says
Wendy, that’s so great to hear! Thank you for letting me know how much you liked this dal – and the onion masala! 🙂
Cathy says
Finally got to make this last night! So easy and so good! I had to omit the Serrano pepper and increased the pumpkin pie spice as I wanted a bit on sweeter side rather than hot. It was so good! I am having it for breakfast! Thanks for another great recipe.
My Heart Beets says
Cathy, that’s awesome! I’m so glad you made and liked it and lol love that you are having it for breakfast!!
Sejal says
I tried this recipe last night along with jira rice, kadhai corn, and flat breads. We are a family of five and prefer to take leftovers for lunch. Everything turned out excellent!! I used butternut squash (from Costco) to make the dal instead of pumpkin since that’s all I had. All of your recipes are quick, simple, and extremely delicious. Thank you for sharing!
My Heart Beets says
Sejal, that’s so great to hear!! I’m so glad you liked all the recipes!!
Alex says
This was a huge hit in my household! Great recipe!
My Heart Beets says
Alex, that’s awesome! I’m so happy to hear that – thanks for letting me know how it turned out for you 🙂
Jennifer says
Hi Ashley, I made this tonight after making a fresh batch of onion masala. I didn’t have curry leaves but it was still delicious. I added 1/4 tsp of cayenne and slit both sides of the Serrano Chile so the seeds fell out into the dal as it cooked. It was mildly spicy except when I got a seed or two of the Chile—that gave it a definite kick. Very yummy. I will definitely be making this again.
My Heart Beets says
Jennifer, I’m so happy to hear that you made and liked it!! Thanks for letting me know how it turned out for you 🙂
Amy says
What did you substitute for the curry leaves? Dry curry powder, or just skipped them altogether?
Maneesha says
Hi Ashley! I made this yesterday! Soo delicious and perfect way to kick off autumn! I love the mix of masoor and pumpkin! It’s such a fast meal as well! 5 mins and done! Thanks for a great recipe!
My Heart Beets says
Thanks Maneesha!! I’m so glad you liked it 🙂 Thanks for letting me know how it turned out for you!