Last Updated on 2 months by Neha Deshmukh

Pumpkin & Toor Dal Sambar Recipe – Authentic South Indian Comfort Food

Introduction

There’s just something about a warm bowl of sambar that feels like home, isn’t there? It’s the kind of dish my grandmother used to make, filling the whole house with its comforting aroma. Today, I’m sharing my take on a classic – Pumpkin & Toor Dal Sambar. It’s a vibrant, flavorful, and incredibly satisfying dish that’s perfect with a steaming plate of rice. This recipe is a little slice of South Indian comfort, and I can’t wait for you to try it!

Why You’ll Love This Recipe

This sambar isn’t just delicious; it’s also wonderfully versatile. The sweetness of the pumpkin beautifully balances the tangy tamarind and the earthy spices. It’s a hearty, healthy meal that’s packed with protein and nutrients. Plus, it’s a fantastic way to use seasonal pumpkin! Honestly, once you make this, it’ll become a regular in your rotation.

Ingredients

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

• 0.5 kg pumpkin, diced (about 4 cups)
• 0.5 cup toor dal (split pigeon peas)
• 1 tablespoon sesame oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon urad dal (split black lentils)
• 2 sprigs curry leaves
• 1 onion, diced
• 1 tomato, diced
• 1 inch tamarind piece
• 1 tablespoon sambar powder
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon asafoetida (hing)
• 1 teaspoon salt (or to taste)
• 2 sprigs coriander leaves (cilantro), for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Pumpkin Varieties & Selection: I prefer using the Indian pumpkin (red kashpoo), but butternut squash or even kabocha squash work beautifully too. Look for a pumpkin that feels heavy for its size – that means it’s nice and juicy.
• Toor Dal: The Heart of Sambar: Toor dal is the traditional lentil used in sambar. It cooks up beautifully and has a lovely, slightly nutty flavor. Make sure to rinse it well before cooking!
• Sesame Oil: A South Indian Staple: Sesame oil adds a distinct, nutty aroma that’s characteristic of South Indian cuisine. If you don’t have it, you can substitute with vegetable oil, but the flavor won’t be quite the same.
• The Significance of Sambar Powder: Sambar powder is the backbone of this dish. You can find pre-made sambar powder at most Indian grocery stores, or you can make your own for a truly authentic flavor.
• Regional Variations in Sambar Spice Blends: Every family has their own secret sambar powder blend! Don’t be afraid to experiment with different spice levels and combinations to find what you like best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the pumpkin. Deseed, peel, and dice it into roughly 1-inch cubes. Place the pumpkin in a pot, cover with water, and boil until it’s tender – about 10-15 minutes. Remember to reserve that cooking water; it’s liquid gold!
2. While the pumpkin is boiling, let’s cook the toor dal. Rinse the dal thoroughly and pressure cook it with 2-2.5 cups of water for about 10 minutes (or 3-4 whistles). Once cooked, fluff it up and reserve any excess water.
3. Now for the magic – the tempering! Heat the sesame oil in a large pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal and cumin seeds, and sauté for a few seconds until they turn golden brown. Finally, toss in the curry leaves and let them sizzle.
4. Add the diced onions to the pan and sauté until they become translucent, about 3-4 minutes. Then, add the diced tomatoes and cook until they soften and break down.
5. It’s spice time! Add the tamarind pulp, salt, asafoetida, sambar powder, and turmeric powder to the pan. Stir well to combine and simmer for about 10 minutes, allowing the flavors to meld together.
6. Now, add the boiled pumpkin and cooked toor dal to the mixture. Stir everything together and adjust the consistency with the reserved dal water. You want it to be slightly thick, but still pourable.
7. Let the sambar simmer for another 2 minutes, allowing the flavors to fully combine.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few tips to help you make the perfect sambar:

• Achieving the Right Consistency: The consistency of sambar is key. Start with less water and add more as needed. Remember, it will thicken as it cools.
• Tempering Techniques for Maximum Flavor: Don’t rush the tempering process! Allowing the spices to sizzle in the hot oil releases their full aroma and flavor.
• Balancing Sweetness and Sourness: The balance between sweetness (from the pumpkin) and sourness (from the tamarind) is crucial. Adjust the amount of tamarind to your liking.
• Using Fresh vs. Dried Tamarind: I prefer using fresh tamarind for a more vibrant flavor. If using dried tamarind, soak it in warm water for about 30 minutes before extracting the pulp.

Variations

Sambar is incredibly adaptable! Here are a few variations to try:

• Vegan Sambar Adaptation: This recipe is already naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Sambar Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of sambar powder and turmeric to control the spice level. For a milder sambar, use less sambar powder. For a spicier sambar, add a pinch of red chili powder.
• Festival Adaptations (Pongal, Onam): During festivals like Pongal and Onam, sambar is often made with a variety of vegetables like drumsticks, eggplant, and okra.

Serving Suggestions

Sambar is traditionally served with steamed rice. It also pairs beautifully with idli, dosa, vada, and pongal. A dollop of ghee on top adds a lovely richness!

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

What type of pumpkin is best for sambar?
Indian pumpkin (red kashpoo) is traditional, but butternut squash or kabocha squash work well too.

Can I use a different dal instead of toor dal?
While toor dal is traditional, you can use moong dal (split yellow lentils) as a substitute, but the flavor will be slightly different.

How do I adjust the sourness of the sambar?
Add more or less tamarind pulp to adjust the sourness to your liking. A squeeze of lemon juice can also brighten the flavor.

Can I make sambar ahead of time?
Yes! Sambar actually tastes better the next day. You can make it a day or two in advance and store it in the refrigerator.

What is asafoetida (hing) and why is it used in sambar?
Asafoetida, or hing, is a resin with a pungent aroma. It adds a unique savory flavor to sambar and aids in digestion. Don’t be put off by the smell – it mellows out during cooking!