Lahsuni Dal Tadka -Moong Dal with Pumpkin
Try this lip smacking dal made with toor dal, moong dal masoor dal and pumpkin, flavoured with garlic and spices. Serve it with any Indian bread or rice for a wholesome meal.
The Lahsuni Dal Tadka is a quick, simple and wholesome dal flavored with garlic and spices. The addition of Pumpkin to the dal makes it filling and wholesome making it a perfect One Pot Dish for the busy weeknight dinners.
Did you know: The Dals, like other legumes, are a source of non-animal protein, as well as a rich source of dietary fiber and other nutrients. And Pumpkin is an extremely nutrient dense food, that has a chock-full of vitamins and minerals but low on calories.
If you like this recipe, you can also try other Dal or Kadhi recipes such as
- 1/4 cup Arhar dal (Split Toor Dal)
- 1/4 cup Yellow Moong Dal (Split)
- 1/4 cup Masoor Dal (Whole)
- 1 inch Ginger , grated
- 2 Green Chillies , slit
- 1 inch Cinnamon Stick (Dalchini)
- 1 Bay leaves (tej patta)
- 2 Tomatoes , finely chopped
- 250 grams Kaddu (Parangikai/ Pumpkin) , peeled and chopped
- Salt , to taste
- 1 teaspoon Turmeric powder (Haldi) Ingredients for Seasoning
- 1 teaspoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 3 cloves Garlic
- 2 Dry Red Chillies
How to make Lahsuni Dal Tadka -Moong Dal with Pumpkin
To begin making the Lahsuni Dal Tadka with Pumpkin, we will first cook the dal in the pressure cooker.
Place the washed dal, grated ginger, turmeric powder, salt, tomato, green chillies, pumpkin, cinnamon stick, bay leaves, along with 2-1/2 cups of water. Cover the pressure cooker, place the weight on and cook until you hear two whistles. After the first two whistles, turn the heat to low and simmer the dal for 3 to 4 minutes. After 4 minutes, turn off the heat.
Allow the pressure to release naturally, as the dal continues to cook while in the cooker. Once the pressure is released open the cooker and give the dal a stir. Check the salt and spice levels and adjust to suit your taste. Transfer the Lahsuni Dal Tadka with Pumpkin into a serving bowl.
The next step is to make the seasoning for the dal.
Next, heat the ghee in a tadka pan; add the cumin seeds, garlic, and red chilies and allow them to roast well in the ghee.
When the cumin begins to crackle, pour the tadka into the cooked dal and serve warm.