Pumpkin Sambhar

About the Recipe

Ingredients

Makes 4 Servings

3/4 c (154 g) tuvar dal
1/2 tsp (2.5 mL) turmeric
1 sprig curry leaves
1/2 tsp (2.5 mL) cumin seeds
1/2 tsp (2.5 mL) mustard seeds
2 c (170 g) or 1 red pumpkin, peeled and cut in a 1/2-inch (1.3-cm) dice
1 tsp (15 mL) tamarind extract, or a 1-inch (2.5-cm) ball of tamarind, soaked in water, then juices extracted by crushing with fingers
1 pinch asafoetida
1 tbsp (15 mL) jaggery
1 tbsp (15 mL) coriander seeds
1 tbsp (15 mL) chana dal or bengal gram dal
1 tsp (5 mL) udad dal or black gram dal
3 dried red chilies
1 tbsp (15 mL) grated coconut
1 tsp (5 mL) fenugreek seeds

Directions

1. Cook tuvar dal (also known as pigeon peas) in a pressure cooker with turmeric (or in a microwave) with 3 c (700 mL) of water.

   
   
   

2. Microwave the pumpkin with 1/2 c (120 mL) of water for about 7-8 minutes until tender. Or place the pumpkin in a saucepan with 1/2 c (120 mL) of water, bring to a boil, reduce the heat to a simmer, cover with a lid, then cook for 10 minutes or until the pumpkin is very tender.

   
   
   

3. Stir-fry the coriander seeds, chana dal (or bengal gram dal), udad dal (or black gram dal), red chilies, 1/8 tsp (0.6 mL) asafoetida, and fenugreek seeds in 2 tbsp (30 mL) water (or low-sodium vegetable broth) until they are toasted and lightly golden. Transfer to a blender.

   
   
   

4. In the same pan, sauté the coconut until it just begins to brown. Add to the blender.

   
   
   

5. Grind the masala with just enough water to make a fairly smooth paste.

   
   
   

6. Heat 2 tbsp (30 mL) water (or low-sodium vegetable broth) in a large saucepan.

   
   
   

7. Add the cumin, mustard seeds, and 1/8 tsp (0.6 mL) asafoetida. When the seeds sputter, add curry leaves and then tamarind extract plus 1 c (240 mL) water.

   
   
   

8. Let the water come to a boil, then add the ground masala.

   
   
   

9. Bring to a boil, turn down the heat and let it simmer for a couple of minutes.

   
   
   

10. Add the cooked pumpkin pieces and stir in.

    
    
    

11. Add the cooked tuvar dal and salt to taste.

    
    
    

12. Bring it to a boil and simmer for about 5 minutes.

    
    
    

13. Add jaggery and stir in. If the sambhar is too thick, add some water.

    
    
    

14. Serve hot with brown basmati rice.

    
    
    

15. Notes: You can make your own tamarind extract by taking a 1-inch (2.5-cm) ball of tamarind, soaked in water, then extracting the juices by crushing it with your fingers.

    
    
    

Nutrition Facts