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Creamy Pumpkin and Mushroom Dal

Creamy Pumpkin and Mushroom Dal
Creamy Pumpkin and Mushroom Dal

Come and warm up your body and soul with a delicious bowl of Creamy Pumpkin and Mushroom Dal on a chilly night. This hearty and comforting dish is perfect for sharing with your loved ones. The combination of spices, pumpkin, mushrooms, lentils, and beans creates a creamy and flavorful dal that will keep you coming back for more.


🍽 Serves 4 🕘 35-40 minutes Difficulty: Beginner



  • 1 tsp of oil

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp garam masala

  • ¼ tsp cinnamon powder

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 ½ Tbsp of grated ginger

  • 4 cups of chopped pumpkin (into small pieces)

  • 250g of white mushrooms, halved and sliced

  • 1 ½ dry red lentils, rinsed and soaked

  • 2 ½ cups of water

  • 1 can/ 1 ½ cups of cooked kidney beans/ black beans

  • Salt to taste

  • ½ cup of coconut cream to serve



  1. Prepare the ingredients: chop the pumpkin into small cubes, dice the onion, mince the garlic, grate the ginger, chop the mushrooms.

  2. In a large pan, heat the oil over medium heat. Add the spices and let the spices heat up -2 minutes, until fragrant.

  3. Add onion and sauté until translucent. Incorporate ginger and garlic.

  4. Add chopped pumpkin and mix well until the pumpkin is coated with spices. Sauté for a couple of minutes.

  5. Add ½ cup of water and place the lid on. Simmer for 5 minutes.

  6. Remove the lid and add mushrooms, lentils, and the remaining 2 cups of water. Stir well.

  7. Bring to boil over medium high heat and then lower the heat back to medium and simmer for 20 minutes.

  8. Add kidney beans/black beans and simmer for 5 more minutes.

  9. Once the pumpkin is soft, using a potato masher, mash the dal until it reaches creamy consistency, leaving some of the pumpkin cubes and beans intact.

  10. Serve topped with coconut cream and chopped coriander.



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