Kaddu Chana Dal with Rice
Sweet-savory pumpkin and chana dal served with rice—a seasonal, filling Indian comfort plate.
Pumpkin gives the dal volume and a naturally mellow flavour while chana dal keeps the plate more substantial than a plain sabzi-and-rice meal.
Prep: 15 mins
Cook: 30 mins
Cost: Rs 55 for 2 people
Nutrition: 430 kcal · 15 g protein
Servings: 2
lunchdinnerlunchdinnermainpumpkinseasonalgluten-freehigh fiberWFPB
Nutrition
Per 1 plate with rice (half recipe)
- Calories
- 430 kcal
- Protein
- 15 g
- Carbs
- 78 g
- Fat
- 6 g
- Fiber
- 12 g
Dietary
plant based · jain · no onion no garlic · soy free · nut free · gluten free
Protein sources
chana dal
Make-ahead
Ingredients
- 13/4 cup Chana Dal, soaked 30 minutes if possible
- 23 cups Kaddu (pumpkin), cubed
- 31 cup Uncooked Rice (or 3 cups cooked)
- 41 Tomato, chopped
- 51 tsp Cumin Seeds
- 61/2 tsp Turmeric
- 71 tsp Coriander powder
- 81 tbsp Oil
- 9Salt, lemon, and coriander
Instructions
- 1
Cook rice and keep warm. Pressure-cook chana dal until tender but not mushy.
- 2
Heat oil, add cumin and tomato, then cook until soft.
- 3
Add pumpkin, turmeric, coriander powder, salt, and a splash of water. Cover until pumpkin is tender.
- 4
Fold in the cooked dal and simmer 5 minutes so the flavours combine.
- 5
Finish with lemon and coriander; serve with rice.