Pumpkin And Dill Sambar Recipes

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SAMBAR (SPICY LENTIL AND VEGETABLE STEW)



Sambar (Spicy Lentil and Vegetable Stew) image

A spicy South Indian vegetable stew. Enjoy with rice, roti, or as a soup.

Provided by Sunaina

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h25m

Yield 6

Number Of Ingredients 17

6 cups water, or more as needed
2 cups toor dal (pigeon peas)
1 onion, chopped
1 tomato, chopped
1 cup peeled, chopped pumpkin
1 cup chopped okra
½ cup peas
½ cup sliced red radishes
2 tablespoons vegetable oil
1 tablespoon mustard seeds
6 cloves garlic, sliced
4 dried red chile peppers
2 tablespoons dried curry leaves
1 tablespoon sambar powder
½ cup tamarind pulp
salt to taste
1 pinch red chile powder, or to taste

Steps:

  • Combine water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a pot. Bring to a boil, reduce heat to low, and cook until dal, pumpkin, and radishes start to soften, 30 to 40 minutes.
  • Heat oil in a small pan over medium heat and add mustard seeds. Stir in garlic, red peppers, curry leaves, and sambar powder. Cook until fragrant, about 5 minutes.
  • Stir seasoned oil mixture into the stew and cook until flavors combine, 25 to 30 minutes more. Stir in tamarind, salt, and red chile powder.

Nutrition Facts : Calories 211 calories, Carbohydrate 35.1 g, Fat 6.4 g, Fiber 6 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 108.3 mg, Sugar 2.8 g

PUMPKIN AND DILL SAMBAR



Pumpkin and Dill Sambar image

Make and share this Pumpkin and Dill Sambar recipe from Food.com.

Provided by Miriam S.

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 26

1 inch fresh gingerroot, finely grated
2 cups chopped pumpkin
1/2 teaspoon turmeric
2 teaspoons salt
1/2 cup toor dal (yellow pigeon lentils)
1/2 cup chopped fresh dill (fennel)
3 cups water
2 teaspoons brown sugar or 2 teaspoons jaggery
1/2 lemon, juice of
masala
1/2 tablespoon vegetable oil
4 dried red chilies
1/2 teaspoon fenugreek seeds
1 tablespoon bengal gram dal
3 tablespoons coriander seeds
1/2 teaspoon hing (asafoetida)
1 teaspoon cumin seed
1 teaspoon black peppercorns
1/2 unsweetened coconut or 5 tablespoons dried unsweetened coconut
seasoning
2 teaspoons ghee
1 teaspoon cumin seed
1 teaspoon black mustard seeds
1 dried red chili
1/4 teaspoon hing (asafoetida)
1/2 sprig curry leaf (about 8-10 leaves)

Steps:

  • Heat the oil for the masala in a large frypan. Add all the masala ingredients except for the coconut and stir fry on medium heat for about three minutes until dal and seeds begin to turn brown and a strong aroma is given off. Place in electric blender with coconut and add just enough water to turn the mixture into a smooth paste (about 1/2 cup water or as needed). Remove paste from blender and set aside.
  • Heat the ghee in a large pot on medium heat. Add the seasoning ingredients. When the mustard seeds begin to pop, add the ginger. Stir fry for approximately 1 minute. Then add the pumpkin, toor dal, salt and turmeric. Stirfry another minute making sure the seasoning is well mixed with the vegetables and dal. Add half of the chopped dill (1/4 cup). Add water and bring pot to the boil. When boiling, place lid on the pot and reduce heat to very low. Cook, covered, for approximately 35 mins or until the dal is soft. Lift the lid occasionally to stir the contents and add more water if necessary. After the 35 mins above, add the masala paste, sugar and lemon juice. Cook, uncovered, for a further 5 to ten minutes. Garnish with the remaining dill leaves and serve hot with steamed rice.

Nutrition Facts : Calories 374.1, Fat 22.4, SaturatedFat 16.5, Cholesterol 5.5, Sodium 1189, Carbohydrate 38.5, Fiber 15.4, Sugar 10.1, Protein 11.1

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