Pumpkin Dal

pumpkin dahl

When I lived in London I used to eat Indian food at least once a week and that almost stopped when I moved. The other day I found a bag of beluga lentils that I bought quite some time ago. I decided to make a dal to get a fix of Indian food.


Beluga lentils

Beluga lentils


Now I have to confess how crap I am at Halloween. I bought a small pumpkin and lots of candy for little trick or treaters. I completely forgot to put my pumpkin out, don’t even mention carving it and no one knocked on the door.


I wanted to cook the pumpkin and decided to make a pumpkin dal. I wanted a light dal and the recipe is loosely based on Steamy Kitchens Dal Makhani.


Beluga lentils and pumpkin


Pumpkin Dal

preparation time 15 minutes 

cooking time 1 hr 

oven 140C or 284F

serves 4 as a side dish


  • 2 dl or 1 cup lentils, I used beluga lentils
  • 1 tin of crushed tomatoes
  • 1/2 tin of water
  • 1 vegetable stock cube
  • 2 tbsp grated ginger
  • 2 garlic cloves, crushed
  • 1 small pumpkin, peeled, seeds removed and cubed fine, about 2 dl or 1 cup
  • 1 tsp sea salt
  • 1 tsp paprika powder
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 10 gr butter (replace with coconut oil for a vegetarian/vegan version)
  • 1 tbsp Amaretto (optional)
  • fine chopped parsley

Place the lentils in a pan with water and boil for 10 minutes. Drain and place the lentils in an ovenproof dish with a lid with all of the other ingredients.

Place the dish with the lid on in the oven and let cook for an hour. Keep an eye on the dish every now and then so it doesn’t dry out and taste if it needs more salt or pepper, the lentils should be soft and the flavors will have come together.

If the dish is too wet remove the lid and cook it for another 15 minutes, check and do it again if necessary.

When the dal is ready add the Amaretto and chopped parsley or coriander before serving.


pumpkin dahl


A friend of mine told me that he had roasted onions and I thought I would make some to go with the dal.

I have some cobnut oil, this a cold pressed oil from fresh cobnuts. It is light, in flavor with light grassy notes and a nutty flavor. It has a high burning point and is ideal for roasting so I wanted to use this for the onions.


Roasted onions

preparation time 10 minutes

cooking time 2 hours

serves 4 as a side dish


  • 14 small onions, peeled
  • 2 tbsp cobnut oil
  • 1 tsp sea salt
  • 1/2 tsp sugar
  • 1/2 tsp black pepper
  • 1/2 tsp chilli

Mix the onions with cobnut oil and the spices and place in an ovenproof dish.

Roast the onion until they are soft and have started to caramelize.

Onions for roasting


Roasted onions

onions roasted in cobnut oil


Pumpkin and Amaretto works very well together and the Amaretto gives the dal a nice bite and I think this might be my favorite pumpkin dish so far.


I served the dal and roasted onions with pork tenderloin and rice.


pumkin dal with roasted onions and pork tenderloin


It was a light meal. I would replace the pork tenderloin with perhaps portobello mushrooms instead for a vegetarian meal. I will make the dal again, out of pumpkin season I think butternut squash will work well. I am glad my failed Halloween effort ended up a tasty treat.












6 Responses to “Pumpkin Dal”
  1. jackcollier7 says:

    Hmmmm, not a fan of squash myself…… ❤

    • petra08 says:

      I had pumpkin for the first time when in the US and it was a pumpkin pie. I have to admit that put me of pumpkin for years. It is really only now, years later I am giving it a go and this was a great way to eat it 🙂 x

  2. mistimaan says:

    So tasty

  3. Laura says:

    Looks delicious Petra and I actually thought you did live in London….those cobnuts sound interesting too!

    • petra08 says:

      hi Laura
      I did live in London for a long time but moved out a few years ago. It isn’t too far away so I can always go there for a foodie fix and to see friends 🙂
      Cobnuts are a part of the hazelnut family and they are utterly delicious when roasted!

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