|Fred enjoying the Pumpkin Sambhar in Ghatkopar|
Serves: 4 people
- 200 grams yellow or white Pumpkin
- 200 grams Tur Dal
- 50 grams Tamarind
- 5 tbsp MTR Sambhar Masala
- Handful coriander
- 100 grams Drumstick
- 1 big onion
- 1 potato
- 1 carrot (optional)
- 4-5 French beans (optional)
- 1/2 tbsp turmeric
- 1tbsp sugar
- Salt as per taste
1. Boil the Tur Dal in the pressure cooker.
2. While the tur dal boils, cut Pumpkin into big pieces. Drumstick and potato should be cut into small pieces. Carrot and French beans should be cut into long pieces. Put these vegetables in a vessel with water and let them boil on the gas. These vegetables should be boiled until they retain some hardness. (not to make them very soft).
3. Put the tamarind in another vessel with water. Boil it on the gas. When it cools down, press the tamarind into a pulp.
4. Finely chop the onions and keep it on the side. Take a big pan (or a big vessel) with oil and add curry leaves, long Kashmiri red chilly and saute it. After a minute or so add onions to the oil and saute them until they turn brownish in colour.
5. To the above mixture prepared in step 4, add Dal from step 1, boiled vegetables from step 2 and tamarind pulp from step 3. Add 5 tbsp MTR Sambhar Masala (you can add more masala if you find the taste to be bland), 1/2 tbsp turmeric, 1 tbsp sugar and salt as per taste. Add 400 ml of water. (If you find the sambhar to be very thick then add more water).
6. Let this mixture simmer for 7-10 minutes and then add coriander for garnishing. (You may want to add a few drops of lemon if you want to make it more tangy)
Your South Indian Pumpkin Sambhar is now ready! This is ideally mixed with rice or south Indian dishes like Dosa and Idli.