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Pumpkin sambar
Pumpkin sambar
Pumpkin sambar is a delicious South Indian dish made with lentils, pumpkin, tamarind, and spices. It has a unique flavor that is both tangy and savory. It’s typically served with rice or idli (steamed rice cakes) and makes for a comforting and nutritious meal.
Ingredients
- 1 cup toor dal (split pigeon peas)
- 2 cups pumpkin chopped
- 1 small tamarind ball lemon-sized, soaked in water
- 1 medium onion chopped
- 2 tomatoes chopped
- 2-3 green chilies slit
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 1 pinch asafoetida (hing)
- 1/2 tablespoon turmeric powder
- 1-2 tablespoon sambar powder
- 10-12 curry leaves
- 2 tablespoon oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Pressure cook the toor dal with water until soft and mushy.
- In a separate pot, cook the chopped pumpkin with a little water until tender.
- Extract the juice from the soaked tamarind and keep it aside.
- In a large pot, heat oil and add mustard seeds. Once they crackle, add cumin seeds, asafoetida, green chilies, and curry leaves.
- Add chopped onions and sauté until they turn translucent.
- Add chopped tomatoes, turmeric powder, and sambar powder. Cook until the tomatoes are soft.
- Add the cooked pumpkin and mashed toor dal. Mix well.
- Add the tamarind juice, salt, and some water to adjust the consistency.
- Let the sambar simmer for 10-15 minutes for the flavors to meld together.
- Garnish with fresh coriander leaves. Serve hot with steamed rice or idli. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 231kcal (12%)Carbohydrates: 33g (11%)Protein: 10g (20%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 111mg (5%)Potassium: 402mg (11%)Fiber: 8g (33%)Sugar: 6g (7%)Vitamin A: 5552IU (111%)Vitamin C: 69mg (84%)Calcium: 62mg (6%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
