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Creamy Coconut Pumpkin Dal Recipe

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4.2 from 2 reviews

A comforting and creamy Coconut Pumpkin Dal featuring red lentils simmered with aromatic spices, coconut milk, and pumpkin purée. This warm, flavorful dish is perfect for a nutritious weeknight dinner and pairs beautifully with basmati rice or naan.

Ingredients

Main Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 inches fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1/2 tsp cardamom
  • 1 2 inch cinnamon stick
  • 1 cup dry red lentils, rinsed
  • 1 (14 oz) can full fat, unsweetened coconut milk
  • 1 cup pumpkin purée (not pie filling)
  • 2 cups water
  • 1 tsp maple syrup
  • 3/4 tsp kosher salt
  • 1 tbsp fresh squeezed lime juice

For Serving

  • Chopped cilantro
  • Lime wedges
  • Basmati rice and/or naan bread

Instructions

  1. Heat the oil and sauté onions: Heat olive oil in a large pot over medium heat. Once shimmering, add the diced onion and sauté for 5-7 minutes until softened and translucent.
  2. Add aromatics and spices: Stir in the minced garlic, grated ginger, ground cumin, coriander, cardamom, and the cinnamon stick. Cook for another 1-2 minutes until the mixture becomes fragrant.
  3. Add lentils and liquids: Pour in the rinsed red lentils, coconut milk, pumpkin purée, and water. Stir well to combine all ingredients.
  4. Simmer the dal: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15-20 minutes. Stir occasionally to prevent sticking and cook until the lentils are tender and have absorbed the flavors.
  5. Season and finish: Remove the pot from heat. Stir in the maple syrup, kosher salt, and fresh lime juice. Taste and adjust seasoning as needed.
  6. Serve: Ladle the creamy coconut pumpkin dal into bowls. Garnish with chopped cilantro and serve with lime wedges alongside basmati rice or naan bread for a complete meal.

Notes

  • Ensure the pumpkin purée is pure pumpkin and not pumpkin pie filling, which contains additional sugars and spices.
  • You can substitute olive oil with coconut oil for a more pronounced coconut flavor.
  • Adjust the consistency by adding more water if you prefer a soupier dal.
  • For a spicier version, add chopped fresh chili or cayenne pepper along with the spices.
  • Leftovers store well in the fridge for up to 4 days and can be frozen for up to 2 months.

Find it online: https://simpleplatter.com/creamy-coconut-pumpkin-dal-recipe/