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Pumpkin Sambar
Pumpkin Sambar is a traditional Indian recipe for a classic accompaniment of pumpkin and lentils in a lightly-curried tomato and onion base that's typically served as a side dish, or one of the dishes accompanying a larger meal with rice. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pumpkin Sambar.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesIndian Recipes
This is a classic South Indian Tamil dish that would typically be served with rice and several other dishes as part of a brunch, typically served on Sunday.
Ingredients:
150g white pumpkin or ash gourd flesh, cubed
1 onion
1 tomato
50g toor dal (split dried
lentils)
2 tsp
sambhar masala
1 lime-sized piece of tamarind pulp
1/4 tsp ground turmeric
2 tsp oil
1 tsp rock salt
For the Seasoning:
1 tsp mustard seeds
generous pinch of asafoetida (hing)
1 red chilli
1 tsp fenugreek seeds
4 curry leaves
coriander leaves, to garnish
Method:
To make tamarind extract, soak the tamarind pulp in 300ml hot water for 10 minutes. Stir well to dissolve then strain to remove the pulp (discard this). Set the liquid aside.
Wash the split lentils. Place in a pan and cover with water. Bring to a boil, stir in the turmeric, reduce to a simmer, cover and cook for about 20 minutes or until the lentils are tender. Drain off any excess liquid then mash the lentils until smooth.
Heat the oil in a wok or kadai. When hot, add the seasoning ingredients and fry until the mustard seeds begin to splutter. Add the chopped onion and fry for about 5 minutes, or until soft and translucent. Now add the tomatoes and pumpkin pieces. Stir fry with the spices for a few seconds then stir in the tamarind extract, sambar powder and salt.
Brin the mixture to a boil, reduce the heat to medium and cook for about 10 minutes, or until the tamarind no longer tastes raw and the pumpkin pieces are tender.
Stir in the cooked toor dal along with enough water to thin to your preferred consistency. Bring the mixture to a boil, reduce to a simmer and cook for 5 minutes. You are looking for a pea soup like consistency.
Turn into a serving dish and garnish with coriander leaves.
Typically this would be served with rice, idli or dosa and would accompany pepper rasam, okra curry and keerai kootu.
