Pumpkin Masoor Dal with Chili Garlic Relish

The orange and pink of pumpkin and red lentil, steeped in the gold of turmeric: happy-hued pumpkin masoor dal is just what you need for warmth and cheer this season.

Masoor dal and pumpkin, both mild-flavored and quick cooking, get a burst of flavor from the swirl of chili garlic chutney added as a finishing touch.

You Need:

[Serves 4]

• Pumpkin* – 500 grams
• Masoor dal (red lentil) – 1/2 cup
• Chili garlic chutney – 1 heaped tablespoon
• Ginger – 1/2 inch stick
• Green chili – 1 (optional)
• Bay leaf – 1
• Salt – to taste
• Turmeric powder – 1/3 teaspoon

*Pumpkin cultivar no rigid bar. I usually make this using the kobucha or what goes by the name "Disco pumpkin" in south India.

In the picture above (clockwise from top-left): red lentil, bay leaf, ginger, pumpkin, green chili.

How To Make Pumpkin Masoor Dal with Chili Garlic Relish:

1. Prep the ingredients

Wash masoor dal in several changes of water till the water is clear. Soak the dal in two cups of water.

After half an hour, drain.

Peel the pumpkin if using a tough-skinned variety. (I usually the peel remain on.) Scoop out and discard the seeds. Chop the pumpkin into 1-inch pieces.

Chop up a green chili.

Crush or grate a 1/2-inch ginger stick.

Make and keep garlic chili chutney handy.

2. Boil the pumpkin and masoor dal

In a pressure cooker, add soaked masoor dal, chopped pumpkin, 1/3 teaspoon of turmeric powder, chopped green chili, grated/crushed ginger, one dry bay leaf.

Add three cups of water to the pressure cooker. Mix.

Lock the lid and boil on high heat till the first whistle, then on low heat for another five minutes.

Let the pressure cooker cool down till the lid can be unlocked without effort.

[If not using a pressure cooker, boil the pumpkin masoor dal in a lidded pan till the ingredients have softened to your liking. Adjust the quantity of water and cooking time – it will take longer without a pressure cooker.]

Mash a few of the soft pumpkin chunks into the dal.

3. Swirl in the chili garlic relish

Add a tablespoon of chili garlic chutney into the boiled pumpkin masoor dal.

Gently mix it all together.

Top with more salt as needed. Discard the bay leaf.

Pumpkin masoor dal with chili garlic relish is ready. Serve hot either on its own or on the side with rice/bread.

Meal below: ghee millet, aloo sem, pumpkin masoor dal with chili garlic relish, methi gobhi, fresh carrot sticks.

Notes:

Try other pumpkin recipes too: pumpkin poi saag, pumkin za’atar with butter garlic sauce, pumpkin mangodi curry.