What are alternatives for pumpkin in sambar?

Butternut squash, delicata squash, and sweet potatoes are great alternatives for pumpkin in sambar.

Can I make sambar without tamarind?

Yes, you can make sambar without tamarind. Simply substitute lemon juice for tamarind. You can read more about the substitution quantities here .

What dal to use for sambar?

Traditionally, toor dal is used for sambar. However, I prefer using moong dal or masoor dal as it is cooks faster than toor dal. You can learn more about the different varieties of dal here .

Is white pumpkin the same as orange pumpkin?

No, white pumpkin, which is also called winter melon, is different from the orange pumpkin, which has a more tender and soft flesh.

What should I eat sambar with?

You can eat sambar with basmati rice, dosa , idli, or uttapam .

Can I use pumpkin puree instead of whole pumpkin for sambar?

No, don't substitute pumpkin puree for whole pumpkin. It will be a way sweeter stew that won't have the balance of sweet and heat that sambar has. Instead, try substituting butternut squash or sweet potatoes.

Pumpkin Sambar with Moong Dal

Description

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.

Ingredients

Scale

2 Tbs - Vegetable Oil
¼ tsp - Mustard Seeds
½ tsp - Cumin Seeds
5-7 - Curry Leaves
2 - Shallots (120g) - finely chopped
4 - Garlic Cloves - finely chopped
4 - Thai Green Chilies - finely chopped
3 tsp - Kosher Salt - plus more to taste
2 cups - Moong Dal, cooked
2 Tbs - Store-Bought or Homemade Sambar Powder
1 lb - Pumpkin, cubed into 1" pieces
3.5 cups - Water
2 - Roma Tomatoes (225g) - finely chopped
1/2 cup - Tamarind Water (Check out this post on making tamarind water and substitutes)
(Optional) Chopped Cilantro
(Optional) Cooked Rice, Roti, or Dosa to eat with Sambar

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Instructions

Use a deep and wide pot with a lid and set heat to medium-low. Add oil, mustard seeds, cumin seeds, and 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.
Add the green chilies, garlic, shallots, and 1.5 tsp kosher salt. Cook until shallots and garlic start to soften, about 2-3 minutes.
Next, turn heat to medium-high and add tomatoes, cubed pumpkin, an additional 1.5 tsp of kosher salt, and sambar powder. Sauté for 2-3 minutes, until the tomato slightly softens. The pumpkin won’t soften much besides the exterior initially.
Add tamarind water, regular water, and dal to the pot. Cover with a lid, and bring to a boil.
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.
Taste, adjust for salt, and garnish with chopped cilantro.

Notes

Here is a detailed tutorial on making simple stove top moong dal
If you don't have tamarind, check out this blog post for tamarind substitutes
Here is the recipe for 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.

Prep Time: 40
Cook Time: 30
Category: Dinner
Method: Stovetop
Cuisine: Indian

Keywords: Pumpkin Sambar With Moong Dal