Pumpkin Sambar

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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Ingredients

  • 1 cup - Toor dhal
  • A small lemon sized tamarind ball
  • 4 - Shallots (China vengayam)
  • 1 - large tomato
  • Turmeric powder a generous pinch
  • 1 tbsp - Sambar powder
  • 5 cubes - pumpkin
  • 1 tbsp - Coriander leaves chopped
  • Salt to taste
  • To temper :
  • 1 tbsp - Oil
  • 1/2 tsp - Mustard seeds
  • 1/2 tsp - Urad dhal
  • 1/2 tsp - Fenugreek seeds
  • Curry leaves a few
  • Hing a generous pinch

How to Make Pumpkin Sambar

  • Soak tamarind in 1 cup water for 15 mins, squeeze the thick pulp and set aside the juice.
  • Pressure cook toor dhal with 1.5 cups of water until mushy.
  • Mash well and keep aside.
  • In a pan, add oil temper mustard seeds, urad dhal. Once they crackle add fenugreek seeds, curry leaves and hing.
  • Now add onion and tomato. Saute until raw smell of tomato leaves.
  • Now add the pumpkin. Saute.
  • Now add the mashed dhal, turmeric powder, sambar powder, required salt and mix well.
  • Boil for 5 mins and add tamarind pulp. Mix well.
  • Boil for 10 mins or until the sambar starts thickening.
  • Take off heat, garnish with coriander leaves.
  • Serve with rice.
  • Recipe courtesy: Sharmi's Passions

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