Ingredients with Measurements:
- 1 cup of toor dal (split pigeon peas)
- 2 cups of water
- 2 cups of pumpkin, diced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon of tamarind paste
- 1 tablespoon of sambar powder
- 1 teaspoon of turmeric powder
- Salt to taste
- 2 tablespoons of oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1 red chili
- A few curry leaves
- 2 tablespoons of chopped coriander leaves
Special equipment needed:
- Pressure cooker or a pot with a lid
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the toor dal in water and add it to a pressure cooker or pot with 2 cups of water. Cook for 3-4 whistles or until the dal is soft and mushy.
2. In a separate pan, heat the oil and add mustard seeds, cumin seeds, red chili, and curry leaves. Fry until the mustard seeds start to pop.
3. Add chopped onions and fry until they turn translucent.
4. Add chopped tomatoes and fry until they turn mushy.
5. Add diced pumpkin, turmeric powder, sambar powder, and salt. Mix well and cook for 5-7 minutes.
6. Add tamarind paste and 2 cups of water. Mix well and cook for another 10-12 minutes or until the pumpkin is cooked.
7. Add the cooked toor dal to the pumpkin mixture and mix well. If the sambar is too thick, add more water to adjust the consistency.
8. Bring the sambar to a boil and simmer for 5-7 minutes.
9. Use a blender or immersion blender to blend the sambar until smooth.
10. Garnish with chopped coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 30g
Protein: 10g
Fiber: 7g
Substitutions for ingredients:
- Toor dal can be substituted with moong dal or chana dal.
- Pumpkin can be substituted with any other squash or sweet potato.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add vegetables like carrots, beans, or eggplant to the sambar.
- Use different types of lentils like masoor dal or urad dal.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Soak the tamarind in warm water before using it to make it easier to dissolve.
- Adjust the amount of sambar powder according to your taste preference.
- Use a non-stick pan to prevent the sambar from sticking to the bottom.
Storage instructions:
Store the leftover sambar in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sambar in a pan on medium heat until it is heated through.
Presentation ideas:
Serve the sambar in a bowl with a side of rice or bread.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Serve with rice, bread, or dosa.
Suggested side dishes:
Serve with a side of raita or papad.
Troubleshooting advice:
- If the sambar is too thick, add more water to adjust the consistency.
- If the sambar is too sour, add more sugar or jaggery to balance the flavors.
- If the sambar is too spicy, add more dal or coconut milk to reduce the heat.
Food safety advice:
Make sure to cook the dal and vegetables thoroughly to prevent foodborne illnesses.
Food history:
Sambar is a popular South Indian dish that originated in Tamil Nadu. It is a lentil-based stew that is typically served with rice or bread.
Flavor profiles:
The pumpkin sambar has a sweet and spicy flavor with a tangy kick from the tamarind.
Serving suggestions:
Serve the sambar in a bowl with a side of rice or bread.
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Region: Indian