Recipe of the Month: Pumpkin Chana Dal

April 18,2016

Our Pumpkin Chana Dal, is the perfect, easy-to-prepare meal for after a long day at work. With our Ayurvedic cookbook, you can relive the Sukhavati dining-experience from the comfort of your own home.

For the full recipe, click the link below.


  • 1/2 cup chana dal (soaked overnight)
  • 500 ml of water
  • 1 cup pumpkin (diced)
  • 1 pcs curry leaf (chopped)
  • 2 pcs tamarind pulp (soak in hot water for five minutes, discard pulp and use the water)
  • 1 tsp urad dal
  • 1/2 cup grated coconut
  • 1/4 tsp turmeric
  • 1/2 tsp black mustard seeds
  • 1/4 tsp cumin seeds
  • 1 stem coriander leaf (chopped)
  • 1/2 tsp madras curry powder
  • Ghee, salt and pepper


  1. Soak chana dal overnight.
  2. Drain, wash and rinse the chana dal, combine with water in a saucepan. Cover, bring to a boil, then lower heat and simmer until soft. Set aside.
  3. Heat ghee in a seperate saucepan; add mustard seeds until they start ot pop, then add urad dall and cumin seed. Cook until golden brown.
  4. Add the pumpkin, salt, curry leaf, turmeric, coconut, tamarind, madras curry, stirring occasionally until the pumpkin is medium cooked.
  5. Add the chana dal to the pumpkin mixture and simmer until soft and mized well.
  6. Serve the pumpkin chana dal with fresh coriander on top.

Serves 2

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