Pumpkin Sambar
- 71 min
- medium
- Serves 4
Pumpkin sambar of toor dal, yellow pumpkin, shallots and tamarind with Cookd Sambar Masala. Medium-spicy and vegetarian, serves 4, 70 minutes plus soaking.
You’ll need: Pressure Cooker
Good for: Tamil New Year, Onam
Ingredients
Tamarind, Soaked25 grams
Water, For Soaking150 ml
Toor Dal, For Rinsing150 grams
Turmeric Powder2.3 grams
Yellow Pumpkin, Large Cubes400 grams
Salt2 tsp
Oil1 tbsp
Mustard Seeds1 tsp
Cumin1 grams
Dry Red Chilli2 grams
Curry leaves2 grams
Asafoetida0.3 grams
Small Onion (Shallots)150 grams
Green Chilli, Slit10 grams
Tomato, Chopped150 grams
Cookd Sambar MasalaRed Chilli Powder1.5 grams
Coriander Leaves, Chopped15 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 281kcal | 1124kcal |
| Protein | 12g | 49g |
| Carbohydrate | 47g | 188g |
| Fat | 6.1g | 24g |
| Fibre | 10g | 41g |
| Sugar | 12g | 48g |
Cookd masalas for yellow pumpkin
Method
Rinse the toor dal. Peel and remove the seeds from the pumpkin, then cut it into large cubes. Peel and slice the shallots, slit the green chillies, chop the tomato and coriander leaves, break the dry red chillies, and rinse the curry leaves. Soak the tamarind in warm water for 10 minutes until soft, then squeeze it well and strain the juice.
Add the toor dal, water and turmeric powder to a pressure cooker. Pressure cook on medium flame for 4 whistles, about 12 minutes. Let the pressure release naturally for about 10 minutes. Open the cooker and mash the dal; it should be very soft and mash easily.
Put the pumpkin, water and salt in a kadai. Cook on high flame for 4 minutes until the water boils. Lower the flame to medium and cook for 6 minutes until the pumpkin is soft but still holds its shape.
Heat the oil in a small kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for 1 minute until they splutter. Add the cumin, dry red chillies, curry leaves and asafoetida. Fry for 1 minute until the curry leaves are crisp.
Add the shallots and green chillies. Fry for 3 to 4 minutes until the shallots turn light golden. Add the tomato, turmeric powder and salt. Cook for 4 minutes until the tomato becomes soft.
Add the tamarind juice, cooked dal, pumpkin, Cookd Sambar Masala, red chilli powder, water and salt. Cook on medium flame for 3 minutes until the sambar starts bubbling. Lower the flame and simmer for 10 minutes until the raw tamarind smell goes and the sambar becomes slightly thick.
Add the coriander leaves and mix gently. Switch off the flame and serve hot.
Before you start
- How long does Pumpkin Sambar take?
- 1 hour 11 minutes from start to finish. That is 15 minutes of preparation and 56 minutes of cooking.
- How many people does Pumpkin Sambar serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Pumpkin Sambar vegetarian?
- Yes. No meat, no fish and no egg.
- Is Pumpkin Sambar spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Pumpkin Sambar?
- 400 grams Yellow Pumpkin, 50 grams Cookd Sambar Masala, 25 grams Tamarind, 150 grams Toor Dal, 2 grams Dry Red Chilli, 150 grams Small Onion (Shallots), and a few more listed on this page.
- Do I need a pressure cooker for Pumpkin Sambar?
- Yes, this one is cooked under pressure.
- How many calories are in Pumpkin Sambar?
- About 281 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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