Pumpkin/Squash Dal/lentils curry

Squash Stew2


Lentils are super hearty, so a bowlful of this lentil stew /dal is plenty on its own. Alternatively, you could serve a slightly smaller portion alongside some rice, a big chunk of bread, or my favourite winter comfort food – creamy squash

Health Benefits:

There’s a lot of flavor and a lot of nutrition in a simple pot of lentil stew. Lentils are low in fat and high in protein and fiber. But they have the added advantage; unlike other legumes they cook very quickly!

Yields-5-6 servings
Preparation time-10 minutes
Soaking time-5-6 hours
Cooking time-35-40 minutes


  • Yellow moong dal-1cup
  • Brown lentil-1/2cup
  • Green moong dal- 1/2cup
  • Pumpkin/butternut squash-500g (peeled, seeded and coarsely chopped)
  • Tomato puree-1cup (approx.-3large tomatoes)
  • Chopped onion-1medium
  • Jalapenos/green chillies-1-2 (seeded and minced)
  • Minced ginger-1inch
  • Minced garlic-3cloves
  • Turmeric-2tsp
  • Coriander powder-1/2tsp
  • Chilli powder-1tsp
  • Cinnamon stick-1
  • Whole cloves-3-4
  • Slat- to taste
  • Lemon juice-1-2tbsp

For garnishing:

  • Chopped fresh coriander/cilantro


  • Wash and rinse the lentils thoroughly –soak for 5-6 hrs.
  • After soaking tome put lentils, jalapenos, ginger, garlic, turmeric in a large pot – add enough water to cover by 1 1/2inches above the lentils, cover and cook the lentils over high heat and bring it to a boil.
  • Then reduce the heat to medium and continue to cook until lentils are almost tender, about 20-25 minutes.
  • While the lentils are cooking same time heat oil in other saucepan, add the cumin seeds, cinnamon sticks, cloves, minced ginger, garlic and saute for few seconds until flavorful.
  • Add the onions, minced jalapenos or chillies and saute for 2-3 minutes, now add tomato puree and cook for about 3-4 minutes.
  • Add pumpkin, coriander powder, chilli powder and continue to cook for another 4-5minutes.
  • By then when the lentils are ready – add to the sauted mixture and continue to simmer for another 8-10minutes.
  • Consistency can per personalised as per the taste by adding extra water or cook longer for creamy and thick consistency.
  • Once done turn off the flame, drizzle some lemon juice, garnish with some cilantro leaves.

Squash Stew3

Serve with roti/rice stuffed roti, paratha.


  • Combination and quantity of lentils can be personalised.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on July 21, 2015, in Indian, Side dish. Bookmark the permalink. 17 Comments.

  1. Chitra that looks so delious and your photo is amazing.

    Liked by 1 person

  2. Mr. Militant Negro

    Reblogged this on The Militant Negro™.

    Liked by 1 person

  3. Mouth watering and beautiful recipe dear. Yum

    Liked by 1 person

  4. Chitra, I just love these flavors! I am just drooling looking at your pictures!

    Liked by 1 person

  5. Wow the goodness of lentils with pumpkin – looks yumm 🙂

    Liked by 1 person

  6. One of the more beautiful pictures of soup I’ve ever seen. Kudos!


  1. Pingback: Pumpkin/Squash Dal/lentils curry | rosemondemarchand.wordpress.com gratuit

  2. Pingback: Kulchas – Whole wheat and Oats | Chitra's Healthy Kitchen

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