Paruppu Kuzhambu (One-pot Dal Sambar)

  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 cups 1x


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

Note 1

  • 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.

Note 2

  • If you don’t have solid asafetida (hing), use 1/4 tsp of asafetida powder instead.


  1. Cook lentils till they are soft. Mash while still hot.
  2. Dilute tamarind extract with 2 cups of water.
  3. 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
  4. Add curry leaves, chopped tomato and pumpkin and stir fry for 30 seconds.
  5. Add salt and mix well.
  6. Add tamarind water, Sambar powder and mix well. Bring the mixture to a boil.
  7. Boil for 10-15 minutes until the raw tamarind smell disappears. Also test if the pumpkins are softened and cooked with a knife.
  8. Add the cooked & mashed lentil and mix well.
  9. Taste and adjust seasoning if required. Boil for another 5 minutes.
  10. Garnish with chopped coriander leaves. Serve with rice.


  1. This stays well fr 3 days in the refrigerator.
  2. Heat before serving.
  3. 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