Pumpkin Dal with Garlic Tadka Recipe
The Pumpkin Dal Tadka is a delicious recipe that is made with a combination of dals, green chilies and spices. The addition of a garlic tadka along with ghee adds to the final touch and makes it a perfect dish for a quick and easy dinner when served along with rice, papad and achaar.
Serve the Pumpkin Dal with Garlic Tadka Recipe along with steamed rice, papad and achaar for a quick weeknight dinner.
If you are looking for more dinner recipes here are some:
15 M
30 M
45 M
4 Servings
Ingredients
- 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
- Oil , for cooking
- 1 teaspoon Turmeric powder (Haldi) Ingredients for Seasoning
- 1 teaspoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 4 cloves Garlic
- 2 Dry Red Chillies
How to make Pumpkin Dal with Garlic Tadka Recipe
To begin making the Pumpkin Dal with Garlic Tadka Recipe, we will be cooking all the ingredients for the dal in a pressure cooker.
First, get all the ingredients ready. Wash the dal, cut the pumpkin and the remaining ingredients ready.
Add all the ingredients into the pressure cooker (except the ingredients for the tadka), add 2-1/2 cups of water, salt and cover the pressure cooker. Cook until you hear two whistles. After a couple of whistles, turn the heat to low and simmer for a couple of minutes and turn off the heat.
Allow the pressure to release naturally. Once the pressure has released, open the cooker and give the dal a stir and transfer to a serving bowl. Check the salt and spices and adjust to suit your taste.
For the garlic tadka, heat ghee in a small tadka pan on medium heat. Add the cumin seeds, garlic and red chilies. Allow them to roast for a few seconds and pour the tadka over the dal.
Serve the Pumpkin Dal with Garlic Tadka Recipe along with steamed rice, papad and achaar for a quick weeknight dinner.
