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Instant Pot Pumpkin Dal is super delicious and is nutritious as well. It is super simple to make it in the Instant Pot. This Dal is best enjoyed warm with hot naan or rice. #dal #dhal #pumpkin #fallrecipes #veganpumpkin #instantpotvegetarian
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4.89 from 9 votes

Instant Pot Pumpkin Dal - Vegan & Gluten-free Recipe

Instant Pot Pumpkin Dal is super delicious and is nutritious as well. It is super simple to make it in the Instant Pot. This Dal is best enjoyed warm with hot naan or rice.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Soup
Cuisine: Indian, Indian American
Keyword: Instant pot dal, instant pot indian recipes, instant pot pumpkin recipes, instant pot vegan beans, instant pot vegetarian recipes, pumpkin recipes
Servings: 4
Author: simplyvegetarian777

Ingredients

  • 1 cup Chana Dal cleaned and washed
  • 1 pound Pumpkin or Acorn Squash or Butternut Squash cut into larger cubes
  • 1 medium Onion chopped fine
  • 1 tsp or 1 small piece Ginger finely chopped
  • 1 tsp or 2 cloves Garlic finely chopped
  • 3 cups Water

Oils & Spices

  • 2 tsp Cooking Oil
  • 1 Bay Leaf
  • 1-2 whole Dry Red Chillies optional
  • 1 tsp Cumin Seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 1&1/2 tsp Garam Masala or use less for less heat
  • 1/2 tsp Cumin powder
  • 1&1/2 tsp Salt or to taste

Garnish

  • 1 tsp lemon juice or more
  • 1 tbsp Cilantro / Coriander leaves

Pumpkin Dal Tempering (Optional)

  • 1&1/2 tsp Cooking Oil
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Red chili powder

Instructions

Watch the Video for BETTER UNDERSTANDING

    Preparing for the Pumpkin Dal

    • Clean and Wash the Chana Dal under running water 2-3 times. Then soak it in 2 cups water till ready to use. Meanwhile work on your Acorn squash or pumpkin of your choice. Wash the squash, Cut it open into half. Scoop out the seeds from the middle with a spoon. Now peel the squash or pumpkin with a peeler or sharp knife. Cut it into large cubes. It is ready to be used in the recipe.

    SAUTE MODE

    • Place the inner pot inside the Instant Pot. Press saute mode to 5 minutes on High/More. When the screen displays HOT, add bay leaf, whole red chilies, and cumin seeds. Saute for few seconds. Now add chopped onions, garlic and ginger. Give it a good stir. Cover with a lid and cook for about 3-4 minutes till onions become soft. Switch off the Saute Mode.

    MANUAL / PRESSURE COOK MODE

    • Drain the soaked chana dal. Add it to the Instant Pot. Also add pumpkin or squash of your choice. Now add all the mentioned spices - turmeric, salt, red chili powder, garam masala, cumin powder. Give another good stir. Add 3 cups water. Stir again.
    • Now place the Instant Pot Lid and set the floating valve to SEALING. Press the MANUAL/PRESSURE COOK MODE to NORMAL/MORE and set the timer for 12 minutes.
    • Once the timer goes off, let the pressure release naturally that is NPR (natural pressure release). When the safety pin goes down, open the lid carefully. Add lemon juice and Cilantro leaves. Adjust salt and garam masala if required.
    • Also, if the dal consistency is too thick for you, then you can add 1/2 to 1 cup of hot water to it and bring it to the consistency of your choice. If you choose to do that, then you may cook further on saute mode.
    • Serve it hot with rice or naan. I ate it with whole wheat pita and it tasted awesome. Pumpkin Dal can be eaten as is like a stew or served with bread of choice. 

    Making Pumpkin Dal Tempering (optional)

    • Take a small pan and heat oil in it. Once the oil is hot, reduce the heat and add cumin seeds. As they start crackling, add red chili powder and immediately switch off the heat. Add it to the Pumpkin Dal for more flavor.
    • Or simply add 1 tsp of Olive oil to it if you want to. It adds to the flavors.