Pumpkin chana dal is a flavorful and nutritious Indian dish made with split Bengal gram lentils (chana dal) and pumpkin. It is a vegetarian and vegan-friendly dish that is easy to make and packed with nutrients.
To prepare pumpkin chana dal, chana dal is first soaked and then cooked until tender. Meanwhile, the pumpkin is chopped into small pieces and cooked until soft.
The cooked pumpkin is then added to the chana dal along with a blend of aromatic spices like cumin, coriander, turmeric, and chili powder. The dish is then simmered until the flavors meld together, and it is garnished with fresh cilantro.
Reasons to Make Pumpkin Chana Dal
There are several health benefits to pumpkin chana dal:
- High in Fiber: Both chana dal and pumpkin are high in fiber, which is essential for healthy digestion, regulating blood sugar levels, and promoting a feeling of fullness.
- Rich in Protein: Chana dal is an excellent source of plant-based protein, which is essential for building and repairing tissues in the body.
- Packed with Vitamins and Minerals: Pumpkin is a rich source of vitamins A and C, both of which are important for healthy skin, immune function, and vision. Additionally, chana dal is a good source of iron, which is essential for healthy red blood cells and oxygen transport.
- Low in Fat: Pumpkin chana dal is a low-fat dish, making it a great option for those looking to reduce their fat intake and maintain a healthy weight.
- Anti-Inflammatory Properties: The spices used in pumpkin chana dal, like turmeric and cumin, contain compounds that may have anti-inflammatory properties. Consuming these spices regularly may help reduce inflammation in the body, which can be beneficial for those with conditions like arthritis or inflammatory bowel disease.
Overall, pumpkin chana dal is a healthy and delicious dish that provides numerous health benefits. It is a great source of fiber, protein, essential vitamins and minerals, while also being low in fat and calories.
Whether you are following a vegetarian or vegan diet or simply looking for a nutritious and flavorful meal, pumpkin chana dal is a great option to consider.
The exact origin of pumpkin chana dal is unclear, but it is believed to have originated in the Indian subcontinent, where both chana dal (split Bengal gram lentils) and pumpkin are commonly used in traditional cuisine.
Pumpkins have been cultivated in India for thousands of years, and they are often used in savory dishes like curries, stews, and soups.
Chana dal is also a staple ingredient in Indian cuisine and is commonly used to make a variety of dishes, including dal (lentil soup), fritters, and curries.
It is likely that pumpkin chana dal was created as a way to use both of these ingredients together in a single dish, resulting in a nutritious and flavorful meal.
Over time, pumpkin chana dal has become a popular dish in many parts of India and is now enjoyed by people all over the world, particularly those following a vegetarian or vegan diet.
Today, pumpkin chana dal is often served as a main course or a side dish, and it can be found on the menus of many Indian restaurants around the world.
Whether you are looking to explore traditional Indian cuisine or simply looking for a nutritious and delicious meal, pumpkin chana dal is definitely worth a try.
Ingredients
- 1 medium-sized pumpkin, peeled and diced
- 1 cup chana dal (split chickpeas), washed and drained
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- Salt, to taste
- 2 cups water
- Fresh coriander leaves, for garnish
Instructions
- In a pressure cooker, heat the oil over medium heat. Add the cumin and mustard seeds and fry until fragrant, about 1 minute.
- Add the onion and fry until golden brown, about 5 minutes.
- Add the garlic, ginger, and green chili paste and fry for 1 minute.
- Add the diced pumpkin and chana dal and stir to combine.
- Add the coriander powder, cumin powder, turmeric, red chili powder, and salt to taste. Stir well.
- Add 2 cups of water, close the lid of the pressure cooker, and cook for 3-4 whistles or until the dal and pumpkin are soft and tender.
- Once the pressure releases, open the lid and mash the mixture slightly with the back of a ladle.
- Serve hot, garnished with fresh coriander leaves. Enjoy!
📖 Recipe
Pumpkin Chana Dal Recipe
Ingredients
- 1 medium-sized pumpkin, peeled and diced
- 1 cup chana dal, split chickpeas, washed and drained
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- Salt, to taste
- 2 cups water
- Fresh coriander leaves, for garnish
Instructions
- In a pressure cooker, heat the oil over medium heat. Add the cumin and mustard seeds and fry until fragrant, about 1 minute.2 tablespoons oil, 1 teaspoon cumin seeds, 1 teaspoon mustard seeds
- Add the onion and fry until golden brown, about 5 minutes.1 onion
- Add the garlic, ginger, and green chili paste and fry for 1 minute.3 cloves garlic, 1 teaspoon ginger paste, 1 teaspoon green chili paste
- Add the diced pumpkin and chana dal and stir to combine.1 medium-sized pumpkin, 1 cup chana dal
- Add the coriander powder, cumin powder, turmeric, red chili powder, and salt to taste. Stir well.1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon turmeric powder, ½ teaspoon red chili powder, Salt
- Add 2 cups of water, close the lid of the pressure cooker and cook for 3-4 whistles or until the dal and pumpkin are soft and tender.2 cups water
- Once the pressure releases, open the lid and mash the mixture slightly with the back of a ladle.
- Serve hot, garnished with fresh coriander leaves. Enjoy!Fresh coriander leaves
SAP
Taste is great
SAP
Taste is great good recipe