Kaddu chana dal is a comforting North Indian curry made with pumpkin (kaddu) and split Bengal gram (chana dal). The earthy lentils pair beautifully with the mild sweetness of pumpkin and the warmth of Indian spices. It’s wholesome, protein-rich, and pairs well with both rice and roti.
Kaddu chana dal is a traditional dish often cooked in North Indian households, especially during festivals or simple weekday meals. Chana dal (split Bengal gram) is high in protein and fibre, while pumpkin adds a natural sweetness, softness, and a touch of nutrition without making the dish heavy.
The dal is first soaked and cooked until soft but not mushy. Pumpkin cubes are then simmered along with spices, giving the curry a balance of sweet, spicy, and tangy flavours. A tempering of cumin, ginger-garlic, and dry spices ties everything together, making it aromatic and hearty.
What makes this dish special is the balance of flavours: the mild sweetness of pumpkin, the nuttiness of chana dal, the warmth of masalas, and a final hint of tang from amchur (dry mango powder) or lemon juice. It is a nutrient-rich recipe, perfect for lunch or dinner.
Kaddu chana dal can be eaten with jeera rice, steamed rice, phulkas, or parathas. It also pairs well with plain curd or boondi raita. This is one o
Read MoreCook the chana dal
Wash and soak chana dal for 30–40 minutes.
Drain, add to a pressure cooker with 3 cups water, turmeric, and a little salt. Cook for 3–4 whistles until dal is soft but not mushy. Keep aside.
Prepare the base
Heat oil/ghee in a pan. Add cumin seeds and bay leaf. Let them splutter.
Add chopped onion and sauté until golden brown.
Add ginger-garlic paste and green chillies. Cook for 1 minute.
Add tomatoes and cook until soft and oil starts separating.
Add spices and pumpkin
Mix in coriander powder, red chilli powder, and garam masala. Stir well.
Add pumpkin cubes and cook for 5–6 minutes, stirring occasionally.
Combine dal and pumpkin
Add the boiled chana dal with its water to the pan. Mix well.
Simmer on low heat for 10–12 minutes until pumpkin becomes soft and the curry thickens slightly.
Finish & garnish
Sprinkle amchur powder (or lemon juice) and adjust salt.
Garnish with chopped coriander leaves.
Soaking is important – Soak chana dal at least 30 minutes for faster cooking and better digestion.
Texture check – Pumpkin should be soft but not mushy; dal should be cooked but hold its shape.
Variation – You can add a small piece of jaggery while simmering for a traditional sweet-spicy touch.
Consistency – If curry looks too thick, add ½ cup hot water and simmer for 2–3 minutes.
For extra flavour – Add a tadka of hing (asafoetida) and dry red chilli at the end.
Yes, you can cook chana dal in a pan, but it will take 40–50 minutes. Pressure cooking is faster.
The dish is specifically kaddu chana dal, but you can replace pumpkin with lauki (bottle gourd) or zucchini.
Yes, just use oil instead of ghee.
Yes, it keeps well in the fridge for up to 2 days. Reheat with a splash of water.
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