Pumkin Cooked in Lentil with Mint Leaves

I’m fascinated by the one-pot recipes which require just one vessel to cook one dish. It’s hassle-free, saves on time and the end result is absolutely amazing too without compromising on the taste. For women who have to balance work and home, this recipe is a short cut which has the nutrition of vegetables and well as lentil. One such dish that I often make is Pumpkin cooked in lentil. Last night for dinner I threw in some mint leaves for that refreshing aroma and taste. Here’s the simple and healthy recipe.


  • ¼ kg pumpkin
  • 1 cup chana dal
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp grated ginger
  • 2 tsp Kitchen King  masala
  • 1 tbsp oil/ghee
  • 1 handful mint leaves
  • Salt to taste
  • 1 pinch turmeric powder


  • Wash and soak the chana dal for ½ hr before cooking.
  • In a pressure cooker/ heavy bottom pan, heat some oil/ghee
  • Add the mustard seeds and cumin seeds
  • Once they splutter, add the soaked dal and chopped pumpkin pieces
  • Add salt, turmeric powder, ginger and Kitchen King masala
  • Pressure cook for 3 whistles or if using a pan till the lentil is soft.
  • While the dal is still hot carefull remove the lid of the pressure cooker and add the mint leaves and stir
  • Serve hot with rice or rotis

Preparation time: 30 minutes


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