Easy Instant Pot Pumpkin Dal Recipe

If you’re looking for a comforting, flavorful, and nourishing dish that comes together with minimal fuss, then you are absolutely going to fall in love with this Easy Instant Pot Pumpkin Dal. This recipe combines the earthiness of pumpkin with the natural creaminess of red lentils and a magical blend of warming spices, all cooked effortlessly in an Instant Pot. It’s vegan, gluten-free, and packed with cozy flavors that feel like a big, warm hug in a bowl.

Ingredients You’ll Need

Gathering your ingredients for this Easy Instant Pot Pumpkin Dal is a breeze, yet each one plays a crucial role in creating that perfect balance of taste, texture, and color. From aromatic spices to rich coconut milk and velvety pumpkin, everything works together to produce a dish that’s as satisfying as it is beautiful.

• Ghee or coconut oil (3 tablespoons): Provides a rich, buttery base that helps bring out the flavors of the spices.
• Onion, minced (1 medium): Adds sweetness and complexity as it softens and caramelizes slightly.
• Garlic cloves, minced (3): Infuses the dal with its hallmark pungency and depth.
• Fresh ginger, minced (3 teaspoons): Contributes a bright, peppery warmth that balances the richness.
• Madras curry powder (1 tablespoon): A fragrant spice blend that gives the dal its signature Indian-inspired flavor.
• Cumin (1 teaspoon): Offers a subtle earthiness and smoky undertone.
• Coriander (1 teaspoon): Adds a hint of citrus and mild floral notes.
• Pumpkin puree (1 can): The star ingredient—smooth and naturally sweet, it lends beautiful color and creaminess.
• Coconut milk (1 can): Enhances richness and contributes a silky texture that complements the lentils.
• Red lentils (2.5 cups): The protein-packed base that cooks down into luscious softness.
• Chicken or vegetable stock (4 cups): Adds savory depth while keeping the dal perfectly moist.
• Kosher salt, to taste: Essential for balancing and highlighting all the flavors.
• Lemon juice, to taste: A bright finishing touch that lifts the dal and adds freshness.
• Optional toppings: Fresh cilantro, ghee drizzle, toasted cumin seeds, yogurt, sizzled shallots, chili flakes—choose your favorites to personalize every bowl.

How to Make Easy Instant Pot Pumpkin Dal

Step 1: Sauté the Aromatics

Start by setting your Instant Pot to the sauté function and melting the ghee or coconut oil. Toss in the minced onions and cook them until they turn translucent and fragrant, which usually takes about 5 minutes. This step builds a savory foundation that will elevate the final flavors.

Step 2: Add Garlic, Ginger, and Spices

Next, stir in the garlic and ginger, letting them cook for a minute or two to release their fragrant oils. If you like a little heat, now’s the perfect time to add some chopped green or red chili. Follow this by adding the Madras curry powder, cumin, and coriander—cooking the spices briefly lets their flavors bloom and intensify.

Step 3: Combine the Rest of the Ingredients

Now it’s time to mix in the pumpkin puree, coconut milk, red lentils, and your choice of chicken or vegetable stock. Give everything a good stir to combine, ensuring the lentils are fully submerged in liquid to cook evenly.

Step 4: Pressure Cook the Dal

Seal the Instant Pot lid and set it to manual pressure cooking for 8 minutes on normal. Keep in mind the Instant Pot will take some time to build pressure, so plan for about 30 minutes total before it’s done. Once cooking finishes, you can release the pressure naturally or quickly—either way works well for this dish.

Step 5: Final Seasoning

Open the lid and stir the dal. Add kosher salt to your liking and finish with a splash of fresh lemon juice to brighten all the rich, comforting flavors. Give it a taste and adjust seasoning as needed before serving.

How to Serve Easy Instant Pot Pumpkin Dal

Garnishes

The best part about this dal is how customizable it is at the finish line. Top your bowl with fresh cilantro for herbal brightness, drizzle with a bit of ghee for extra comfort, or sprinkle toasted cumin seeds for a lovely crunch. Creamy dollops of yogurt or crispy sizzled shallots add exciting contrasts, and chili flakes can bring in just the right kick of spice.

Side Dishes

Easy Instant Pot Pumpkin Dal stands beautifully on its own, but paired with warm naan bread, fluffy basmati rice, or a simple cucumber salad, it transforms into a complete and hearty meal. These sides help soak up the luscious sauce, making every bite a delight.

Creative Ways to Present

If you’re serving this dal at a gathering or want to impress family, try layering it in small bowls with a swirl of coconut cream and a sprinkle of crunchy roasted chickpeas. Or use it as a filling for stuffed peppers or sweet potatoes to add a seasonal twist. Its vibrant color and inviting aroma make it just as great a showstopper as it is a cozy supper.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Instant Pot Pumpkin Dal is a total winner for next-day meals or packed lunches. Transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making it taste even more satisfying.

Freezing

This dal freezes really well, making it perfect for batch cooking. Place portions in freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

When you reheat the dal, you might notice it thickens up quite a bit, which is totally normal. Add a splash of water or broth to loosen it back up, heating gently on the stove or in the microwave until warmed through. Stir well to bring back that creamy texture.

FAQs

Can I use fresh pumpkin instead of canned puree?

You absolutely can! Just roast or steam fresh pumpkin until soft, then blend it into a smooth puree before adding it to the dal. This gives a slightly fresher flavor, though canned pumpkin puree is a convenient and consistent option.

Is it possible to make this dal without an Instant Pot?

Definitely! On the stovetop, cook the aromatics, spices, and liquids as directed, then add the lentils and simmer gently for 25 to 30 minutes until tender. Stir frequently and add more liquid if necessary to avoid sticking.

Can I use other types of lentils?

Red lentils are best for this recipe because they cook quickly and become creamy. Yellow lentils work similarly, but green or brown lentils will take longer and won’t break down quite as much, resulting in a different texture.

Is this recipe spicy?

This Easy Instant Pot Pumpkin Dal has warm spices but is generally mild. You can easily adjust the heat by adding or omitting fresh chilies or chili flakes according to your preference.

What can I use as a vegan alternative to ghee?

Coconut oil is a fantastic substitute for ghee, adding its own subtle flavor and richness while keeping the recipe entirely plant-based.

Final Thoughts

This Easy Instant Pot Pumpkin Dal is one of those recipes that delivers on flavor, nutrition, and ease all at once. It’s a cozy meal that you can effortlessly bring to the table any day of the week and share with family or friends. I can’t wait for you to try it and enjoy the warming spices and creamy pumpkin goodness as much as I do!