Easy Vegan Pumpkin and Lentil Curry (Mild)
Warming winter curry for meatless days
Servings 4
Calories 38kcal
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.