📝 About This Recipe
This soul-warming curry marries the nutty, earthy depth of split pigeon peas with the caramel-sweet tenderness of roasted pumpkin. Inspired by the rustic flavors of Indian coastal kitchens, the dish is elevated by a fragrant tempering of mustard seeds, curry leaves, and a touch of creamy coconut milk. It is a vibrant, protein-packed celebration of textures that brings comfort and sunshine to any dinner table.
🥗 Ingredients
The Pulse Base
- 1 cup Split Pigeon Peas (Toor Dal) (rinsed until water runs clear and soaked for 30 minutes)
- 3 cups Water (for boiling the dal)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Sea Salt (adjust to taste)
The Pumpkin & Aromatics
- 2.5 cups Pumpkin (peeled and cut into 1-inch cubes)
- 2 tablespoons Ghee or Coconut Oil (divided)
- 1 large Red Onion (finely diced)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded)
- 2 pieces Green Chilies (slit lengthwise)
- 1 medium Tomato (finely chopped)
Spices & Finish
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Kashmiri Red Chili Powder (for mild heat and vibrant color)
- 1/2 teaspoon Garam Masala (added at the end)
- 1/2 cup Full-fat Coconut Milk (optional, for extra creaminess)
The Tadka (Tempering)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 2 pieces Dried Red Chilies
- 10-12 leaves Fresh Curry Leaves
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Begin by soaking the rinsed pigeon peas in water for at least 30 minutes. This ensures even cooking and better digestion.
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2
In a pressure cooker or heavy-bottomed pot, combine the soaked dal, 3 cups of water, turmeric, and a pinch of salt. Cook until the dal is completely soft and can be easily mashed with the back of a spoon (about 3 whistles in a pressure cooker or 35-40 minutes in a pot).
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3
While the dal is cooking, toss the pumpkin cubes with a teaspoon of oil and a pinch of salt. Roast them in a pan over medium heat until the edges are slightly charred and the pumpkin is fork-tender but not mushy.
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4
In a large heavy saucepan, heat 1 tablespoon of ghee or oil. Add the diced onions and sauté until they turn a light golden brown.
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5
Stir in the ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw aroma disappears.
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6
Add the chopped tomatoes along with the coriander powder and red chili powder. Cook until the tomatoes break down into a jammy consistency and the oil begins to separate from the masala.
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7
Whisk the cooked dal slightly to create a creamy base, then pour it into the tomato-onion masala. Stir well to combine.
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8
Gently fold in the roasted pumpkin cubes. Add a splash of hot water if the curry is too thick; it should have the consistency of a thick stew.
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9
Lower the heat and stir in the coconut milk (if using) and garam masala. Let the curry simmer gently for 5 minutes to allow the flavors to meld.
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10
In a separate small tadka pan, heat the remaining tablespoon of ghee. Add mustard seeds and wait for them to pop. Add cumin seeds, dried red chilies, and curry leaves. Once the leaves are crisp and fragrant, immediately pour this tempering over the curry.
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11
Cover the pot immediately with a lid for 2 minutes to trap the smoky aromas of the tempering.
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12
Garnish generously with fresh cilantro and serve hot.
💡 Chef's Tips
Soaking the toor dal is crucial; it reduces cooking time and creates a much creamier texture. Don't overcook the pumpkin in the curry; roasting it separately first prevents it from dissolving into a puree. If you don't have pumpkin, butternut squash or sweet potato make excellent substitutes. For an authentic smoky flavor, ensure your mustard seeds 'crackle' fully before adding the other tempering ingredients. Adjust the consistency with warm water only—cold water can seize the fats and dull the flavors.
🍽️ Serving Suggestions
Serve steaming hot over a bed of long-grain Basmati rice or Jeera (cumin) rice. Pairs beautifully with buttery garlic naan or crispy lachha paratha. Add a side of tangy mango pickle or a cooling cucumber raita to balance the spices. For a light lunch, enjoy it as a thick soup with a squeeze of fresh lime and a crusty piece of sourdough bread.