Peas and Lentils with Pumpkin

Kaddu Dhansaak

Preparation info

  • Makes

    6 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A vegetarian-friendly version of a Parsi classic, this combines a plethora of legumes (dhan) and vegetables (saak) to make a more-than-adequate one-dish offering—adequate even for Sunday dinner, as a replacement for the standard pot roast and vegetables.


  • ½ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
  • ¼ cup skinned split green lentils (yellow in this form, moong dal), picked over fo


  1. Place the pigeon peas, lentils, and split peas in a pressure cooker. Fill the cooker halfway with water, and rinse the legumes by rubbing them between your fingertips. The water may appear slightly dirty. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3