Pumpkin Sambar

It is October. Autumn has set in in Germany, and it is the season of colours, with the green leaves turning into lovely shades of orange, yellow, and red.

This season also brings varieties of pumpkins to the market. Today’s recipe, Pumpkin Sambar, keeps up with the theme of the season. Its lovely yellow hue is in line with the beauty outside.

Sambar is a South Indian recipe. It is eaten quite commonly in most South Indian states. It is tangy, spicy, and slightly sweet. It is typically paired with South Indian breakfasts like idli, dosa, etc., or served for lunch with steamed rice and a simple side dish of vegetables, like the way I did 🙂

I have already shared some sambar recipes, like Mixed Veg Sambar and Radish and Shallots Sambar. Both of these taste great with steamed rice and ghee. I have also shared an instant sambar recipe, which can be quite handy when you don’t have much time on your hands. You can check them out.

If you are interested in other seasonal pumpkin recipes, check out my recipes for Pumpkin Cake, Pumpkin Parantha, sweet and spicy Pumpkin Sabzi and Pumpkin and Chana Dal semi gravy dish.

Now, Let’s start with the recipe for Pumpkin Sambar. After the recipe, I have shared information about ingredient sourcing in Germany.

Equipment Needed:

• Saucepan
• Pressure Cooker
• Spatula
• Knives and Cutting Board

Ingredients for Pumpkin Sambar:  

• 300 gm Hokkaido Pumpkin ( Take half of a small pumpkin); peeled, deseeded and cut into cubes
• ⅔ Cups Toor Dal; washed and soaked in water for about 2 hours
• 1 tsp Turmeric Powder
• 1½ tsp Salt
• 3-4 Shallots; cut into long pieces
• 1 Large Tomato; thinly sliced
• 1-1½ tsp Sambar Powder
• 1 tsp Tamarind Pulp mixed with ⅓ cup of water
• 1 tsp Jaggery Powder
• 2 tbsp Oil
• 1 tsp Cumin Seeds
• 3-4 Green Chillies; slit
• 2-3 Cloves Garlic; chopped
• Finely Chopped fresh coriander leaves for garnishing
• Water to adjust the consistency

Ingredients for tempering

• 1 tbsp Oil/Ghee
• 1 tsp Cumin Seeds/mustard seeds
• 6-8 Curry Leaves
• ⅓ tsp Asafoetida
• 2-3 Dry Red Chillies

Method to make Pumpkin Sambar:

• Discard the excess water from the soaked lentils. Add 2 cups of fresh water and 1/2 tsp turmeric powder to the washed lentils and cook in a pressure cooker until it turns mushy.
  
  
  
• While the lentils cook, heat oil in a pan. Add cumin seeds and fry them for a few seconds on medium heat.
  
  
  
• Add shallots, garlic and green chillies.
  
  
  
• Fry them till the shallots turn translucent.
  
  
  
• Add pumpkin cubes and thinly sliced tomato.
  
  
  
• Add salt, 1/2 tsp turmeric powder and sambar powder.
  
  
  
• Reduce the heat. Cover the pan with a lid and cook till the tomato turns mushy and the pumpkin is cooked (but still has a bite).
  
  
  
• Then, add cooked lentils.
  
  
  
• Add tamarind juice and jaggery. Taste and adjust the salt.
  
  
  
• Bring it to a boil. While the sambar boils, prepare the tempering by frying cumin/mustard seeds, curry leaves, dry red chillies and asafoetida on medium heat.
  
  
  
• Add this to the boiling sambar. Garnish with finely chopped fresh coriander leaves.
  
  
  
• Serve hot with steamed rice and ghee.
  
  

Notes about Ingredient Sourcing in Germany:

• Hokkaido Pumpkin: Available in supermarkets in Germany.
  
  
  
• Toor Dal: Available in Indian stores.
• Turmeric Powder: Available in Indian stores and some German supermarkets. It is called Kurkuma Pulver in German.
• Salt: Read my article about Salt in German supermarkets.
• Shallots: Available in supermarkets. Indian variety, called Sambar Onions, is available in some Indian shops.
  
  
  
• Tomato: Called Tomate in German. Available in the vegetable section of supermarkets.
• Sambar Powder: Available in Indian shops.
• Tamarind Pulp: Available in Indian shops.
• Jaggery Powder: Available in Indian shops. You can replace it with Vollrohrzucker, which is available in supermarkets.
• Oil: Sesame Oil tastes best. It is commonly available in Indian and Asian stores. Alternatively, use Canola Oil, which is more commonly available in Germany. Read my article about oil varieties in supermarkets in Germany.
• Cumin Seeds: Available in Indian shops as well as supermarkets. Called Kreuzkummel in German.
• Green Chillies: Available in Indian and Turkish stores.
• Garlic: Called Knoblauch in German. Available in the vegetable section of supermarkets.
• Fresh coriander leaves: Available in Indian and Turkish shops.
• Ghee: Read my article about sourcing ghee in Germany.
• Curry Leaves: Fresh as well and dried ones are available in Indian stores.
• Asafoetida: Available in Indian shops.
• Dry Red Chillies: Available in Indian shops.

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