instant pot pumpkin dal

Instant Pot Pumpkin Dal

  • Author: My Heart Beets


  • 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


  1. 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.
  2. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  3. Naturally release pressure.
  4. 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.