Easy Pumpkin and Lentil Curry (Mild)

Easy Pumpkin and Lentil Curry ( mild) tastes yummy with rice on chilly cold evenings . A very flexible recipe in which you can pretty much substitute both the main ingredients. A pantry staple lentil and a gourd or squash is the basic idea here.. If you do not like nut based curries then this one is for you.

What replacements can be used for pumpkin and lentil ?

Instead of pumpkin –

  • Butternut squash,
  • acorn squash,
  • chayote squash
  • or edible any thick gourd or squash varieties you generally use for cooking could be used in this recipe.

Instead of lentil used here (Pigeon peas)

  • red lentil
  • green split peas
  • yellow split peas etc.
  • The lentil also could be replaced with any dried split variety of fast cooking lentil /legume generally used in your kitchen. (Remember split lentils cook faster and give a creamier texture to the dish without the skin)

Easy Vegan Pumpkin and Lentil Curry (Mild)

Warming winter curry for meatless days
Course Side Dish, Soup
Cuisine Indian
Prep Time 10 minutes
Cook Time 12 minutes
lentil soaking time 20 minutes
Total Time 42 minutes
Servings 4

Equipment

  • Instant pot
  • Non stick pan

INGREDIENTS :

  • 1/2 cup Dried split pigeon peas/Toor dal (Any dried lentil can be used)
  • 1/4 piece Pumpkin – cut into 1 inch cubes we need around 15 -16 cube (Indian pumpkin used here)
  • 1-2 Green chili
  • 1/2 tsp Cumin seeds
  • 1/2 -1 Chili powder -Use Paprika powder or Cayenne as per tolerance level
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Mustard seeds
  • 1-2 Whole red chilies Do not break it as the curry will get really hot
  • 1-2 sprigs Curry leaves
  • 8 Red shallots
  • 1 Tomato chopped
  • Cooking oil – 2-3 tsps I have used veg oil but i strongly recommend using coconut oil or butter or Ghee for best flavors
  • Salt to taste
  • few sprigs Coriander leaves chopped

INSTRUCTIONS :

  • Wash and soak the the lentil for 20 minutes for faster cooking.
  • Put it into the instant pot add enough water. Close the lid and turn the nozzle to sealing mode.

TO COOK –> Press MANUAL mode —> 8 minutes

  • Meanwhile prepare the ingredients to sauté.
  • Heat a pan on medium heat with 2-3 tsp of cooking oil when its hot add the mustard seeds. Allow it to splutter then add the cumin and whole red chillies, green chili shallots and sauce until shallots turn tender.
  • Add the curry leaves, chili powder, turmeric powder and tomato.
  • Finally add salt and cubed pumpkin pieces mix well and remove from heat.
  • Open the instant pot after natural pressure release stir well to mash the lentil well. Then add the prepared pumpkin mixture give it a good stir and put the lid and turn the nozzle to sealing mode.

To COOK –> Press MANUAL mode —> 2 or 3 minutes

  • After natural pressure release open the lid and give it a gentle stir. Do not mash the pumpkin pieces.
  • Garnish with chopped coriander leaves.Serve immediately with any rice of your choice.

Video

Other easy pumpkin recipes to try from here:

Vegan pumpkin and red bean curry with lots of coconut

Eggless pumpkin pie

Other vegetable curries here

Ingredients:

Dried split pigeon peas ( Toor dal) – 1/2 cup (Any dried lentil can be used)

Pumpkin – a 1/4 piece (cut into 1 inch cubes we need around 15 -16 cubes) (Indian pumpkin used here)

Green chili – 1 cut into 2

Cumin seeds – 1/2 tsp

Chili powder – 1/2 to 1 tsp -Use Paprika powder or Cayenne (as per tolerance level)

Turmeric powder – 1/2 tsp

Mustard seeds – 1/4 tsp

Whole red chilies – 1-2 ( Do not break it as the curry will get really hot )

Curry leaves – a sprig or two

Red shallots – 7-8

Tomato – 1 chopped

Cooking oil – 2-3 tsps ( I have used veg oil but use coconut oil for best flavors)

Salt to taste

Method:

Wash and soak the the lentil for 20 minutes for faster cooking.

Put it into the instant pot add enough water. Close the lid and turn the nozzle to sealing mode.

TO COOK –> Press MANUAL mode —> 8 minutes

Meanwhile prepare the ingredients to sauté.

Heat a pan on medium heat with 2-3 tsp of cooking oil when its hot add the mustard seeds. Allow it to splutter then add the cumin and whole red chillies, green chili shallots and sauce until shallots turn tender.

Add the curry leaves, chili powder, turmeric powder and tomato.

Finally add salt and cubed pumpkin pieces mix well and remove from heat.

Open the instant pot after natural pressure release stir well to mash the lentil well. Then add the prepared pumpkin mixture give it a good stir and put the lid and turn the nozzle to sealing mode.

To COOK –> Press MANUAL mode —> 2 or 3 minutes

After natural pressure release open the lid and give it a gentle stir. Do not mash the pumpkin pieces.

Serve immediately with any rice of your choice.

Hope you like this Easy Pumpkin and lentil curry ( mild)

Meena

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




%d bloggers like this: