Pumpkin Dal with Garlic Tadka: A North Indian Delight
When it comes to comfort food that encapsulates the essence of home-cooked North Indian meals, nothing quite compares to a warm bowl of Pumpkin Dal with Garlic Tadka. This hearty dish combines the nutrition of lentils and the sweetness of pumpkin, enhanced with a fragrant garlic tempering. Not only is this recipe diabetic-friendly, but it also makes for a delicious and wholesome dinner option, especially when paired with Bundi Raita and Bhakri. Let’s delve into the detailed preparation of this delightful recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Toor Dal) | 1/4 cup |
| Yellow Moong Dal | 1/4 cup |
| Masoor Dal | 1/4 cup |
| Ginger (grated) | 1 inch |
| Green Chillies (chopped) | 2 |
| Cinnamon Stick | 1 inch |
| Bay Leaf | 1 |
| Tomatoes (finely chopped) | 2 |
| Pumpkin (peeled and chopped) | 250 grams |
| Salt | To taste |
| Oil | As required |
| Turmeric Powder | 1 teaspoon |
| Ghee | 1 teaspoon |
| Cumin Seeds | 1 teaspoon |
| Garlic (cloves) | 4 |
| Dry Red Chillies | 2 |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Fiber | 9 g |
| Fat | 4 g |
| Sodium | 200 mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 30 |
| Total | 45 |
Instructions
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Cooking the Lentils: To begin the preparation of Pumpkin Dal, first rinse the lentils (arhar, yellow moong, and masoor) under cold water until the water runs clear. Transfer the rinsed lentils into a pressure cooker. Add in the grated ginger, chopped green chillies, cinnamon stick, and bay leaf, along with the finely chopped tomatoes and the chopped pumpkin. Season with salt according to your taste and pour in 2.5 cups of water to ensure a well-cooked consistency.
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Pressure Cooking: Close the lid of the pressure cooker and cook on high heat until it reaches two whistles. After the second whistle, lower the heat and allow it to cook for an additional 4 minutes to ensure that the lentils and pumpkin are tender. Once done, turn off the heat and allow the pressure to release naturally.
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Mixing the Lentils: After the pressure has completely released, carefully open the cooker and give the mixture a good stir to combine all the ingredients, ensuring that the dal is creamy and well blended. Transfer this mixture into a serving bowl and set it aside while you prepare the tempering.
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Making the Garlic Tadka: In a small frying pan, heat the ghee over medium heat until it melts. Once hot, add the cumin seeds and let them sizzle for a few seconds. Next, introduce the crushed garlic cloves and dry red chillies into the pan. Sauté them for about 15 seconds or until the garlic turns golden brown and fragrant, being cautious not to burn them, as burnt garlic can impart a bitter flavor.
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Combining the Tadka with Dal: Pour the hot garlic tadka over the prepared pumpkin dal, mixing well to infuse the flavors. The sizzling ghee will elevate the dish, making it aromatic and flavorful.
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Serving Suggestions: Serve the Pumpkin Dal with Garlic Tadka hot, alongside a refreshing Bundi Raita and warm Bhakri. This combination not only enhances the taste but also adds a delightful texture to your meal.
Conclusion
The warmth of Pumpkin Dal with Garlic Tadka serves as an embrace for the soul, making it a perfect centerpiece for family dinners. Its balance of lentils, aromatic spices, and the natural sweetness of pumpkin creates a dish that is both nutritious and satisfying. With its simple preparation and delightful taste, this recipe is bound to become a cherished favorite in your household. Enjoy every spoonful of this wholesome meal as you gather with loved ones, celebrating the joy of good food and togetherness.
