Simple Tamil-style paruppu kuzhambu – a dal and pumpkin sambar recipe
- 1/2 cup Tuvar Dal (Split Pigeon Peas) – soaked in water for 30 min
- A lemon sized ball of Dry Tamarind Fruit (Note 1)
- 2 cups Water
- 1 Tablespoon Vegetable Oil
- 1/4 teaspoon solidied Hing (asafetida) – Note 2
- 1 teaspoon Mustard seeds
- 1 teaspoon Methi seeds (fenugreek)
- 2 Green Chilli, split in the middle
- handful Curry Leaves
- 1 Tomato, diced into 1 inch pieces
- 1 cup Pumpkin – chopped into 1 inch pieces
- 1 Tablespoon Salt (adjust to taste)
- 1.5 Tablespoons Sambar Powder (homemade or store bought)
- 1 cup chopped Coriander Leaves
- Extract juice of a lemon sized ball of tamarind fruit. Or use 3 Tablespoons of available tamarind extract or paste instead. Adjust as per preferred sourness.
- If you don’t have solid asafetida (hing), use 1/4 tsp of asafetida powder instead.
- Cook lentils till they are soft. Mash while still hot.
- Dilute tamarind extract with 2 cups of water.
- In a wok or pan with high sides, heat 1 TBSP oil. Add solid hing and fry 10 seconds. Then add mustard seeds. When they crackle, add the fenugreek seeds, green chilli and fry for 10 seconds
- Add curry leaves, chopped tomato and pumpkin and stir fry for 30 seconds.
- Add salt and mix well.
- Add tamarind water, Sambar powder and mix well. Bring the mixture to a boil.
- Boil for 10-15 minutes until the raw tamarind smell disappears. Also test if the pumpkins are softened and cooked with a knife.
- Add the cooked & mashed lentil and mix well.
- Taste and adjust seasoning if required. Boil for another 5 minutes.
- Garnish with chopped coriander leaves. Serve with rice.
- This stays well fr 3 days in the refrigerator.
- Heat before serving.
- Keep at room temperature for 3-5 hours after immediately making the Sambar. Post that, keep refrigerated until you want to serve
- Category: Entree
- Cuisine: South Indian