Pumpkin Masoor Dal Khichdi
Pressure-cooked
- Time
- 32 min
- Serves
- 4
- Calories
- 300 kcal
- Protein
- 14 g
0:00 / 1:30
Changes voice accent - Recipe stays in English
About this recipe
Pumpkin's bright sweetness and natural moisture make it an ideal khichdi vegetable, softening into the rice and dal while adding colour and subtle flavour. Masoor dal's earthiness balances the pumpkin's sweetness, creating a naturally well-rounded dish. This feels seasonal and homey without tasting heavy.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse rice and masoor dal until the water runs mostly clear; soak 10 minutes if the grain is firm.
- 2Heat oil in a cooker or deep pot, crackle cumin, then cook ginger with turmeric and spice powder for 30 seconds.
- 3Add pumpkin cubes, rice, masoor dal, water and salt; stir well so nothing sticks to the base.
- 4Pressure cook until soft and creamy, then let the pressure drop naturally before opening.
- 5Stir to a soft khichdi texture, finish with coriander and lemon, and serve hot.
About this recipe
Already vegan; pumpkin melts into masoor dal for a naturally creamy khichdi.
