Last Updated on 2 months by Neha Deshmukh

Pumpkin Sambar Recipe – Authentic South Indian Dal & Vegetable Stew

Introduction

Oh, sambar! Is there anything more comforting? This pumpkin sambar is a hug in a bowl, seriously. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. I first attempted this on my own after moving away from home, and while it took a few tries to get it just right, it quickly became a staple in my kitchen. It’s a little bit of South India, right here. This recipe balances the sweetness of pumpkin with the tangy tamarind and the beautiful spice blend of sambar powder. Let’s get cooking!

Why You’ll Love This Recipe

This pumpkin sambar isn’t just delicious; it’s also wonderfully satisfying. It’s packed with protein from the dal and vitamins from the pumpkin. Plus, it’s a fantastic way to enjoy a vegetable that sometimes gets overlooked. It’s a complete meal on its own, but equally lovely served with rice, idli, or dosa. And honestly, the flavors just get better the next day!

Ingredients

Here’s what you’ll need to make this flavorful sambar:

• 1 tablespoon tamarind (approx. 10 grams)
• 0.25 cup hot water (60ml)
• 0.5 cup tuvar dal (approx. 100 grams)
• 0.25 teaspoon turmeric powder (approx. 1 gram)
• 1 cup water (for dal) (240ml)
• 250 grams pumpkin, chopped
• 1 pinch turmeric powder (approx. 0.5 gram)
• 1-1.5 tablespoon sambar powder (approx. 7-10 grams)
• 2 tablespoons sesame oil (30ml)
• 1 teaspoon mustard seeds (approx. 5 grams)
• 1-2 dry red chilies
• 10-12 curry leaves
• 1 pinch asafoetida (hing) (approx. 0.25 gram)

Ingredient Notes

Let’s talk ingredients! A few things make this sambar special:

• Tamarind: This is key for that signature tangy flavor. I prefer using tamarind paste for convenience, but you can use a block of tamarind and soak it in warm water as the recipe directs.
• Tuvar Dal: Also known as split pigeon peas, this is the traditional dal used in sambar. It cooks up beautifully and has a lovely texture.
• Sambar Powder: This is where things get interesting! Every family has their own sambar powder blend. You can find pre-made blends at Indian grocery stores, or even make your own. The flavor profiles vary quite a bit – some are spicier, some are more aromatic. Experiment to find your favorite!
• Sesame Oil: Don’t skip this! Sesame oil adds a wonderful nutty aroma that’s essential to authentic sambar.
• Curry Leaves: Fresh curry leaves are best. They add a unique fragrance and flavor that dried leaves just can’t replicate.

Step-By-Step Instructions

Alright, let’s make some sambar!

1. First, soak the tamarind in 0.25 cup of warm water for about 20-30 minutes. Once softened, squeeze out the pulp and strain it to remove any seeds or fibers. Set the tamarind extract aside.
2. Now, let’s cook the dal. Pressure cook the 0.5 cup of tuvar dal with 0.25 teaspoon of turmeric powder and 1 cup of water until it’s nice and mushy – usually about 3-4 whistles in a pressure cooker. Once cooled, give it a good mash and set it aside.
3. Next, cook the pumpkin. In a separate pot, cook the 250 grams of chopped pumpkin with a pinch of turmeric powder and just enough water to cover it. You want it to be tender but still hold its shape – about 8-10 minutes.
4. Time to bring it all together! In a large pot, combine the tamarind extract, 1-1.5 tablespoons of sambar powder, the cooked pumpkin, and the mashed dal. Add about 1-2 cups of water to adjust the consistency. Bring to a simmer and let it cook for 6-7 minutes, allowing the flavors to meld.
5. Now for the magic – the tempering! Heat 2 tablespoons of sesame oil in a small pan. Once hot, add 1 teaspoon of mustard seeds. When they start to splutter, add the 1-2 dry red chilies, 10-12 curry leaves, and a pinch of asafoetida. Fry for a few seconds until fragrant.
6. Carefully pour the tempering over the sambar. Let it simmer for another 5 minutes to allow the flavors to infuse. And that’s it!

Expert Tips

• Don’t overcook the pumpkin! You want it to retain some texture.
• Adjust the amount of sambar powder to your spice preference.
• A good sambar is all about balance – sweet, sour, and spicy. Taste and adjust as needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it spicier, add more red chilies or a pinch of cayenne pepper.
• Regional Sambar Variations: My friend’s mom makes a fantastic sambar with drumsticks! You can add other vegetables like okra, eggplant, or even potatoes.
• Festival Adaptations: During Pongal and Onam, sambar is a must-have. I sometimes add a little bit of coconut milk for extra richness during these festivals.

Serving Suggestions

Sambar is incredibly versatile. Here are a few of my favorite ways to serve it:

• With fluffy white rice.
• Alongside crispy dosas or idlis.
• As part of a South Indian thali (platter).
• With a side of papadums.

Storage Instructions

Leftover sambar keeps well in the refrigerator for up to 3 days. The flavors actually deepen overnight! You can also freeze it for longer storage.

FAQs

• What type of pumpkin is best for sambar? I prefer using Indian pumpkin (red pumpkin), but butternut squash or kabocha squash also work well.
• Can I use a different dal instead of tuvar dal? While tuvar dal is traditional, you can substitute with moong dal or masoor dal in a pinch. The flavor will be slightly different.
• How do I adjust the sourness of the sambar? Add a little more tamarind extract for a tangier sambar, or a pinch of sugar to balance it out.
• What is asafoetida (hing) and can I skip it? Asafoetida has a pungent aroma, but it adds a unique savory flavor to the sambar. If you can’t find it, you can skip it, but it does make a difference.
• Can this sambar be made in an Instant Pot? Absolutely! Cook the dal and pumpkin in the Instant Pot, then follow the remaining steps as directed.