पम्पकिन सांभर | Pumpkin Sambhar | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Here's a supremely flavourful sambhar prepared with the wonderful pumpkins.
PUMPKIN SAMBHAR

Ingredients

500 grams red pumpkin, peeled and cut into ½ inch pieces
2 cups cooked split pigeon peas (toovar dal)
4 tbsps coconut oil
¼ tsp fenugreek seeds
2 medium onions, thickly sliced
Salt to taste
½ tsp turmeric powder
A pinch of asafoetida (hing)
1½ tbsps sambhar masala
2 tbsps tamarind pulp
2 sprigs of curry leaves
2 cups cooked split pigeon peas (toovar dal)
1½ tbsps chopped jaggery
3 tbsps chopped fresh coriander
½ tsp mustard seeds
Steamed rice for serving
Coriander sprig for garnish

Method

1. Heat 2 tbsps coconut oil in a deep nonstick pan. Add fenugreek seeds and sauté for a few seconds.
2. Add onions and sauté till golden brown.
3. Add pumpkin and sauté on high heat for 2-3 minutes. Add salt, turmeric powder, asafoetida, sambhar masala and mix well.
4. Add 2 cups water, tamarind pulp and mix well. Add half the curry leaves and mix well.
5. Once the mixture comes to a boil, reduce the heat and cook for 10-12 minutes.
6. Add dal and mix well. Add 1 cup water and mix well and allow to boil.
7. Add jaggery and mix well. Add 2 tbsps coriander and mix well.
8. Heat remaining coconut oil in a small nonstick pan. Add mustard seeds and once they start to splutter, add remaining curry leaves and mix well.
9. Add this tempering to prepared sambhar and add remaining coriander and mix well.
10. Garnish with coriander sprig and serve hot with steamed rice.

2 tbsps coconut oil
¼ tsp fenugreek seeds
2 medium onions
Sauté till golden brown
500 gms red pumpkin
Sauté, 2-3 mins
Salt to taste
½ tsp turmeric powder
A pinch of asafoetida (hing)
1½ tbsps sambhar masala
2 cups water
2 tbsps tamarind pulp
A sprig of curry leaves
Cook, 10-12 mins
2 cups cooked split pigeon peas
1 cup water
Allow to boil
1½ tbsps chopped jaggery
2 tbsps coriander
2 tbsps coconut oil
½ tsp mustard seeds
A sprig of curry leaves
1 tbsp coriander
Coriander

Preparation Time: 40-45 minutes
Cooking Time: 15-20 minutes
Cuisine: South Indian
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