Split Red Lentil Dhal with Pumpkin


  • ½ cup red lentil dhal (masoor dhal)
  • 4 oz yellow pumpkin cubed into about ½ inch pieces
  • ½ cup chopped tomato
  • 2 green chilies split lengthwise
  • 1 large garlic clove
  • ½ inch piece ginger
  • 2 teaspoon cooking oil
  • ¼ cup water
  • ½ teaspoon chili powder
  • Pinch of turmeric
  • Salt to taste
  • 1/8 teaspoon tamarind paste
  • 1 tablespoon milk


  • Add dhal to a saucepan and add enough water to cover and cook on medium flame uncovered until ¾ done.  Set aside
  • Chop garlic and ginger into small pieces (or crush them)
  • Add oil to a saucepan and sauté garlic and ginger until golden brown
  • Add green chilies and sauté for another 10 – 15 seconds
  • Add chopped tomatoes and cook for about a minute in low flame
  • Add pumpkin, ¼ cup water, salt, chili powder, turmeric, tamarind paste and cover and cook until pumpkin is soft.
  • Add cooked dhal to the saucepan and mix well and cook until dhal and pumpkin are well done.
  • Add milk and cook for a couple of seconds
  • Serve with rice

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