Ingredients

• 3/4 cup - tuvar dal, cooked
• 1 tsp - canola or vegetable oil
• 1 sprig curry leaves
• 1/2 tsp - cumin seeds
• 1/2 tsp - mustard seeds
• 2 cups of red pumpkin, diced and cooked
• 1 tsp - tamarind extract, or a 1-inch ball of tamarind, soaked in water, with the juices extracted by crushing
• A pinch of asafoetida (hing)
• 1 tbsp - jaggery (an unrefined Indian sugar)
• For the ground masala:
• 1/2 tsp - vegetable or canola oil
• 1 tbsp - coriander seeds
• 1 tbsp - channa dal or Bengal gram dal
• 1 tsp - urad dal or black gram dal
• 3 dried red chillies
• 1/4 cup - grated coconut
• A generous pinch of asafoetida
• 1 tsp - fenugreek seeds (methi)

How to Make Pumpkin Kuzhambu with Fresh Ground Masala

• Stir fry the ingredients for the ground masala (except the coconut) in oil until they are toasted and lightly golden. Transfer to a blender.
• In the same pan, fry the coconut until it just begins to brown.
• Add to the blender. Grind the masala with just enough water to make a fairly smooth paste.
• For the sambar:
• Heat oil in a large saucepan.
• Add the cumin and mustard seeds and asafoetida.
• When the seeds splutter, add curry leaves and then tamarind extract plus 1 cup water.
• Let the water come to a boil, then add the ground masala.
• Bring to a boil, turn down the heat and let it simmer for a couple of minutes.
• Add the cooked pumpkin pieces and stir in.
• Add the cooked tuvar dal and salt to taste. Bring it to a boil and simmer for about 5 minutes.
• Add jaggery and stir in.
• If the sambar is too thick, add some water.
• Serve hot with rice.
• Recipe Courtesy: Holy Cow Vegan