Ingredients

• For Pressure Cooking:
• 1/2 cup - toor dal, soaked
• 1/2 tsp - fenugreek seeds
• 1/2 kg - yellow pumpkin
• 1/2 - tomato
• 1 - small onion, peeled
• Other Ingredients:
• Tamarind - 1 lemons size, soaked
• 1 - onion, chopped
• 1 - tomato, chopped
• 12 - beans, chopped, boiled
• 1 inch piece - bottle gourd or pumpkin chopped, boiled
• 2 stalks - curry leaves
• 1 tbsp - coriander leaves, chopped
• 1 tsp - sambhar masala powder
• 1 tsp - coriander powder
• 1/2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - pepper powder
• 1/2 tsp - asafoetida powder
• 1 tsp - grated jaggery
• 1/2 tsp each - cumin and mustard seed
• Salt to taste.

How to Make Pumpkin Sambhar

• Pressure cook soaked dal along with fenugreek seeds, yellow pumpkin, tomato, onion and 2 cups water for 4-5 whistles.
• Mash dal and vegetables with a whisk or beater.
• Heat oil in a pan and splutter the seeds.
• Add asafoetida, curry leaves, onion.
• Add tomato, beans, bottle gourd, stir.
• Add all dry masala, jaggery, salt.
• Add tamarind extract to sambar.
• Add enough water to bring to sambar consistency.
• Boil, simmer for 5 minutes.
• Remove from fire, add coriander leaves.
• Serve hot.