Warm and cozy Coconut Pumpkin Dal with red lentils, warming spices and canned pumpkin purée. Served with fluffy basmati rice and naan for a easy one-pot weeknight meal.
How to Make Creamy Coconut Pumpkin Dal
This Coconut Pumpkin Dal is so quick and easy to make. It’s loaded with warming, healthy ingredients—perfect for a fall or winter weeknight dinner. Plus, it all comes together in one pot for easy cleanup!
To make this pumpkin dal recipe, start by heating a couple tablespoons of oil in a large pot. Once shimmering, add in some diced onion and cook that down until soft and translucent. Next, add in your aromatics: grated ginger, garlic and a few warming spices. Let those cook for another minute or so until they start smelling delicious.
Once the aromatics are cooked, add the red lentils to the pot along with a whole can of coconut milk, some pumpkin purée and water. I used canned pumpkin purée to keep it simple, but you could also use homemade! Bring everything up to boil then reduce the heat and simmer for about 20 minutes or until the lentils have softened and the dal is thick. If at this point it seems a little watery, that’s ok. Dal thickens a lot as it cools so just give it a few minutes off the heat.
Finally, stir in a little maple syrup and lime juice. A little pop of sweetness and acid really help bring out the other flavors in the dish. Taste for salt and add more as needed. Dal can be a little bland if not seasoned correctly so be generous! Serve your coconut pumpkin dal in shallow bowls with all your favorite toppings and enjoy!
What to Serve with Creamy Coconut Pumpkin Dal
While this coconut pumpkin dal is delicious and satisfying on its own, I definitely recommend adding a few toppings to jazz it up. I’d say cooked basmati rice and chopped cilantro is my go-to, maybe some homemade naan or roti if you’re in the mood. You could also try my Herbed Olive Oil Parathas for an extra special occasion.
If you are looking to add some more veggies to your meal, try mixing in fresh spinach or kale. You can also serve the pumpkin dal alongside steamed green beans, peas or roasted cauliflower.
More Recipes to Try
- Spiced lentil salad lettuce wraps
- One pot French onion pasta
- Butternut squash baked rice with sage pesto
- Tahini honey crisp apple salad
Made this recipe? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!
Creamy Coconut Pumpkin Dal
Warm and cozy Pumpkin Coconut Dal with red lentils, warming spices and canned pumpkin. Easy, delicious and perfect for a winter weeknight dinner.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 1/2 inches fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp coriander
- 1/2 tsp cardamom
- 1 (2 inch) cinnamon stick
- 1 cup dry red lentils, rinsed
- 1 (14 oz) can full fat, unsweetened coconut milk
- 1 cup pumpkin purée (not pie filling!)
- 2 cups water
- 1 tsp maple syrup
- 3/4 tsp kosher salt
- 1 tbsp fresh squeezed lime juice
- Chopped cilantro, lime wedges, basmati rice and/or naan for serving
Instructions
- Heat oil in a large pot over medium heat. When shimmering, add the onion and sauté for 5-7 minutes, until softened. Add the garlic, ginger, spices and cinnamon stick. Cook for another 1-2 minutes or until fragrant.
- Add the lentils, coconut milk, pumpkin purée and water. Bring to boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally, until the lentils are softened.
- Remove from heat and stir in the maple syrup, salt and lime juice. Taste and adjust seasoning as needed. Serve warm with desired toppings.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 299Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 675mgCarbohydrates: 44gFiber: 7gSugar: 6gProtein: 9g
All nutritional info is an estimation
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