Pumpkin Dal Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1/4 cup - pumpkin (chopped)
  • 2 tbsp - toor dal
  • A pinch - turmeric powder
  • 1 - tomato (crushed)
  • 1 tsp- lemon juice
  • 1 tsp- sati's rasam powder
  • 4 - garlic cloves
  • 1 - green chilli, split
  • 1/2 tsp - mustard seeds
  • 1/4 tsp - cumin seeds
  • 1/4 tsp - asafoetida powder
  • 2 - dry red chillies
  • Few curry leaves
  • 2 tbsp - coriander leaves (chopped)

How to Make Pumpkin Dal Rasam

  • Pressure cook the chopped pumpkin and washed toor dal together with turmeric powder for up to 3 whistles. Once the steam releases, blend the cooked pumpkin and dal together as fine paste.
  • Take this pumpkin-dal paste in a vessel with crushed garlic cloves, crushed tomatoes, rasam powder, curry leaves with enough salt and water together in a bowl.
  • Heat enough oil and add the mustard seeds, cumin seeds, dry red chillies, slit opened green chillies and asafoetida powder. Let this fry. Add the pumpkin-dal, water.
  • Once this starts bubbling, put off the stove. Add the lemon juice and garnish with coriander leaves. Stir lightly.
  • Serve hot with rice and any spicy side dishes.
  • Recipe courtesy: Priya Easy N Tasty Recipe