Pumpkin Sambar with Moong Dal

What is sambar?

Sambar is not a soup or a stew but its consistency rests in between the two. It gets its thickness and body from cooked dal which keep a hungry belly full for hours. Sambar has heat from freshly ground sambar podi or powder, which is a spice blend with warm aromatic spices like coriander, cumin, and chili peppers. It is a rich dish balanced by its tang from tamarind water. Last but not least, this recipe for pumpkin sambar has depth from softened chunks of pumpkin that soak in the sambar-y goodness while kissing the stew with their subtle squash-y sweetness.

What to eat sambar with

Let me just say that my love for sambar runs deep. There are two factions in my family. We are divided between the chutney clique and the sambar squad! Those in each group prefer, or rather require, that their dish be present at South Indian breakfast spreads or at dinners.

As a member of the sambar squad myself, I love dunking crispy onion rava dosa into this spicy and tangy lentil-based soup. Fluffy sourdough discard uttapams also pair well with sambar. When dipped in, they become saturated with warm sweet and spicy goodness. Last but not least, the classic thing to do is to ladle sambar over fluffy basmati rice and mix them together for a cozy winter weeknight meal.

Dal to use for sambar

Traditionally, sambar is made from toor dal which is a hearty lentil variety. However, you can use toor dal, moong dal, or masoor dal for sambar. This recipe opts to use moong dal as it is a thin lentil variety that cooks fairly easily compared to its toor dal alternative which requires soaking. This blog post goes into details about the different varieties of dal and their use cases. I highly reccomend this primer blog post that dives into sourcing, soaking, washing, and methodologies of cooking dal.

Moong dal can easily be cooked on the stovetop, pressure cooker, or instant pot, making it a candidate adaptable to your cooking preferences. Check out this recipe for my simple stovetop moong dal recipe which you can eat on its own ladled over basmati rice or as a base component for this hearty sambar.

Homemade sambar podi (powder) makes a difference

Having a homemade sambar podi separates a great sambar from a good one. Don't get me wrong, when in a pinch, I will buy some sambar powder online or at Indian stores, but I love crafting my own podi.

One reason homemade sambar masala or powder makes a difference is because it is much fresher than the ones sitting on the shelves. As soon as the spices are ground, they are exposed to the natural elements which make them deteriorate faster. I usually make a large batch of sambar powder and use it within 6 months for a really vibrant sambar.

The other great thing about making sambar powder is that you can customize it to your heart's desire. I have a great sambar powder recipe that you can use as a jumping off point, but I highly encourage you to change the recipe based on your palate. For example, if your kids prefer food less spicy, reduce the amount of chilis, or if you like a more velvety sambar, increase the amount of rice.

How to cut a pumpkin

This recipe is for a pumpkin sambar and more specifically an orange pumpkin sambar. There is another variety of pumpkin sambar that called vellai poosanikai sambar or white pumpkin sambar which uses winter melon.

This sambar uses cubed pumpkin, which can be intimidating because pumpkins are a hearty squash that can be difficult to cut. Here is a walk through on how to cut a pumpkin into cubes:

1. Poke small holes in the pumpkin and place in the microwave for 2-3 minutes. This will help soften the pumpkin skin and make it easier to peel off.
2. Place the pumpkin on a stable cutting board and cut in half from the stem down or vertically.
3. Scoop out all the insides of the pumpkin. I like to save the pumpkin seeds and toast with spices for extra crunch.
4. Use a paring knife or a vegetable peeler to peel the exterior skin off of the pumpkin.
5. Cut each half again to create four pieces and cut each quarter into 1 inch half moons.
6. Cut each half moon into 1 inch cubes.

Making tamarind water

Sambar is such a great, hearty, cold-weather stew that gets its brightness from tamarind. Tamarind is a sweet and sour fruit that is often sold in concentrates or in a dried pulp form. For really fresh tasting sambar I opt to make homemade tamarind water which is nothing but rehydrating tamarind pulp in warm water for 3-5 minutes. You can also opt for small amount substitutes like tamarind pulp as well as lemon juice for a sambar without tamarind. Checkout this blog post to learn more about substitutes for tamarind.

Frequently Asked Questions

Pumpkin Sambar with Moong Dal

Shri Repp

Pumpkin sambar is a hearty spicy and sweet lentil stew that gets its depth from the moong dal, heat from warm spices, and sweetness from simmered cubes of pumpkin.

5 from 4 votes

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Course Dinner

Servings 6 servings

Product Reccs

Split Moong Dal

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Ingredients

 

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• 2 cups moong dal (cooked)
• 1 lb pumpkin cubed into 1" pieces
• 2 (120 g) shallots 120g, finely chopped
• 2 (225 g) roma tomatoes 225g, finely chopped
• 4 garlic cloves finely chopped
• 2-4 Thai green chilies finely chopped
• 2-3 sprigs cilantro chopped
• ½ cup tamarind water made from 10g tamarind pulp or substitute with 1 teaspoon tamarind concentrate
• 2 tablespoons vegetable oil
• ¼ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 5-7 curry leaves
• 1.5 teaspoons sea salt plus more to taste
• 2 tablespoons store-bought or homemade sambar powder
• 3.5 cups water
• cooked rice, Roti, or Dosa to eat with Sambar (Optional)

Instructions

 

Prep Ingredients

1. Make 2 cups moong dal (cooked) using the link to help make dal.
2. Cube 1 lb pumpkin into 1 inch cubes. Here are more details on how to cut a pumpkin
3. Finely chop 2 (120 g) shallots
4. Finely chop 2 (225 g) roma tomatoes
5. Finely chop 4 garlic cloves
6. Finely chop 2-4 Thai green chilies
7. Finely chop 2-3 sprigs cilantro
8. Make ½ cup tamarind water made from 10g tamarind pulp. You can checkout this blog post for instructions.

Main Recipe

1. Use a deep and wide pot with a lid and set heat to medium-low. Add 2 tablespoons vegetable oil, ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, and 5-7 curry leaves to the oil until they start to sizzle and dance in the oil. This process, known as tempering the spices, imparts the flavors of the spices into the oil. Be careful not to burn your spices in this step or your final product will be bitter.
2. Add 2-4 Thai green chilies (chopped), 4 garlic cloves (chopped), 2 (120 g) shallots (chopped), and half of the 1.5 teaspoons sea salt Cook until shallots and garlic start to soften, about 2-3 minutes.
3. Next, turn heat to medium-high and add chopped tomatoes, cubed pumpkin, 2 tablespoons store-bought or homemade sambar powder, and the remaining half of the 1.5 teaspoons sea salt. Sauté for 2-3 minutes, until the tomato slightly softens. The pumpkin won’t soften much besides the exterior initially.
4. Add tamarind water, 3.5 cups water, and 2 cups moong dal (cooked) to the pot. Cover with a lid, and bring to a boil. 
5. Once the sambar comes to a boil, reduce heat to medium and allow the sambar to simmer for 15-20 minutes or until the pumpkin is tender.
6. Taste, adjust for salt, and garnish with chopped cilantro. Serve sambar with basmati rice or dunk dosas/vadas/idlis into the sambar. Note: If you want the sambar to be more sour, you can add more tamarind. If it needs more spice, you can adjust with more sambar powder. If the sambar is too spicy, add more dal or temper the heat with some melted ghee or butter.

If you tried this recipe, please consider leaving a comment and star rating below! It makes my day and your feedback helps the blog immensely.

Notes and Tips

• Helpful Readings: How To Cook Any Dal,  Simple Stovetop Moong Dal, What is Moong Dal? How to Make Tamarind Water/Substitutes, Homemade Sambar Powder
• You can optionally toast pumpkin seeds from the inside of the pumpkin until golden brown. Sprinkle the crispy seeds with salt and sambar powder and top the sambar with the seeds for an extra crunch.

Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!