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Hearty Vegan Lentil and Pumpkin Dal is a comforting dish that brings warmth and nourishment to your table. This vibrant dal features the rich flavors of red lentils and the sweet earthiness of pumpkin, making it a perfect meal for any season. Packed with protein and essential nutrients, it's an ideal choice for both vegans and omnivores alike.

Vegan Lentil and Pumpkin Dal

Warm up your evenings with this Hearty Vegan Lentil and Pumpkin Dal, a cozy fall dish that celebrates the season's flavors. Packed with protein from red lentils and the sweet earthiness of pumpkin, its both nutritious and satisfying. This creamy, comforting meal is perfect for easy weeknight dinners or gathering friends for a festive feast. Try it tonight and enjoy the delightful aromas filling your kitchen. Save this recipe for later to make your autumn dining extra special!
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Ingredients
  

1 cup red lentils, rinsed

1 cup pumpkin, diced into small cubes

1 medium onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

1 green chili, slit lengthwise (adjust for spice level)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon garam masala

2 tablespoons coconut oil (or any vegetable oil)

4 cups vegetable broth (or water)

1 can (400ml) coconut milk

Salt, to taste

Fresh cilantro, for garnish

Juice of 1 lime

Optional: 1 tablespoon of jaggery or maple syrup for sweetness

Instructions
 

Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds. When they start to sizzle and pop, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, grated ginger, and slit green chili; sauté for an additional 2 minutes until fragrant.

    Add Spices: Sprinkle in the turmeric and coriander powders. Stir well to combine, cooking for about 1 minute until the spices are slightly toasted.

      Incorporate Lentils & Pumpkin: Add the rinsed red lentils and diced pumpkin to the pot. Stir everything together, letting the lentils and pumpkin absorb the spice mixture for about 3-4 minutes.

        Pour in Liquids: Add the vegetable broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Cook for approximately 20-25 minutes, or until the lentils and pumpkin are tender.

          Finish with Coconut Milk: Stir in the coconut milk, salt to taste, and garam masala. If desired, add jaggery or maple syrup for a hint of sweetness. Let it simmer uncovered for another 5 minutes, allowing the dal to thicken slightly.

            Garnish & Serve: Once off the heat, squeeze fresh lime juice over the dal. Garnish with chopped cilantro. Serve hot over steamed rice or with naan for a delightful meal.

              Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings