Tasty Pumpkin Sambar

Name: How to cook Tasty Pumpkin Sambar - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 servings
Cuisine: Us

Introduce

Chef :

Harjeet Kaur

Tasty Pumpkin Sambar

#ingredient5 #pumpkin In today’s Sambar Recipe, I am sharing the recipe for Pumpkin sambar (lentil soup) which is an accompaniment for idli. Sambar is an essential part of South Indian cuisine and there are numerous variations. Andhra sambar is said to be the best. I remember only my mom’s recipe and have never tried any other; a fool proof recipe that always turns out trumps. It has the goodness of nourishing vegetables and is flavorful, sour and spicy. I use tur dal, pumpkin pieces, homemade sambar powder, tamarind pulp and veggies like shallots, tomatoes, a carrot, and drumsticks; can you guess the wholesomeness of this sambar? Fill a bowl with this divine soup and add idlis or rice to it; best comfort food for me. One can attain Nirvana eating spoonful’s of this soft, appetizing, lip-smacking, scrumptious dish.

Ingredient

Food ration :

4-5 servings

Cooking time :

40minutes

1/2 cup

tur dal or split pigeon peas

200 gms

chopped pumpkin chunks

Shallots (small onions) peel and cut both ends

Tomatoes medium size, roughly chopped

1 cup

Vegetable (cubed) carrot/drumstick/aubergine-optional

Green chillies slit lengthwise

1/2 tsp

Turmeric powder

1 tbsp

Coriander leaves

1 tsp

thick tamarind paste

to taste

Salt

1 tbsp

sambar powder

1 tbsp

ghee or clarified butter

Red chilies

Pinch

Asafoetida

1 tsp

mustard seeds

1 tsp

red chilli powder

2-3 cloves

garlic

Cooking instructions

* Step 1

Wash dal and soak in for 10-15 minutes. Soaking helps to cook the dal faster. In a pressure cooker, add the dal along with 2 cups water, 1/2 tsp turmeric powder. Pressure cook up to 4 whistles or till the dals turn soft. Turn off the flame and let the pressure to release before opening the lid. Remove the lid of pressure cooker, mash the dal and keep aside.

* Step 2

In a pan add four cups of water, pumpkin chunks, shallots, green chillies, carrot and drumsticks. Bring to a boil and simmer until vegetables are soft and cooked. Add the boiled vegetables to the mashed dal and continue to simmer. Add tamarind pulp and salt. Add a heaped tbsp. of the sambar powder and mix well. Continue to simmer for 7-8 mts on medium flame.

* Step 3

For tempering, heat ghee in a small pan, add mustard seeds and allow to splutter. Add red chilies, garlic cloves, curry leaves and asafoetida and sauté. Turn off the flame and add 1 tsp red chilli powder; it gives a nice red colour to the sambar. Add the tempering to the simmering sambar. Be careful as it may spill out.