Indian Pumpkin Sambar
Sambar is an Indian stew abundant in hearty pulses and seasonal vegetables, with a bright tart flavor from tamarind. A staple in South Indian cuisine, it is simple, gluten free, and can be plant-based - or not - with each family having their own creative spin on ingredients.
Ingredients
Protein
- 2-3 cups cooked yellow pigeon peas [1]
Produce
- 1 large onion halved and sliced
- 12 oz pumpkin [2] cut into about 1-inch cubes
- 1 tomato chopped
Packaged Goods/Staples
- 2 cups broth vegetarian or chicken
- vegetable oil or ghee
- salt & pepper
Pumpkin Sambar Culinary Spice Kit
- Tamarind, coriander, cumin, black mustard, turmeric, fenugreek, asafoetida
Optional
- chili pepper
- lemon juice
- sweetener of your choice
- 1-2 cups cooked shredded chicken or thinly sliced mild sausages
Suggested Sides (See also Serving Suggestions)
- 2-4 cups cooked rice basmati recommended
- bread slices
- noodles of your choice
Instructions
Soup - Fry Aroma Veggies
- In a POT, heat 2 tbsp oil.
- Fry onions over medium-low heat until they turn translucent.
Soup - Cook Veggies
- Careful of splatters, add pumpkin [2], tomato, broth, and Sambar spices.
- Add salt, pepper, and chili (opt.) to taste.
- Cover. Bring to a boil. Reduce heat to medium-low.
- Cook until the pumpkin is almost cooked.
Soup - Add Pulses
- Add 2 cups cooked pigeon peas. If you like the soup richer, add more.
- Adjust salt & pepper to taste. Mix well.
- Cover. Bring to a boil. Reduce heat to medium-low.
- Continue to cook until the pumpkin is tender.
Soup - Finishing
- Adjust sour- or sweetness to taste.
Soup - Toppings
- Optionally, top with cooked shredded chicken or thinly sliced mild sausages.
Serving Suggestions
- Add rice to taste into your soup or eat soup with some slices of bread.
- Alternative: Add small noodles into your soup or pour soup over long noodles.
Notes
[1] Substitute pigeon peas with yellow or red split lentils.
[2] Substitute pumpkin with (sweet) potatoes, cauliflower, root vegetables, or green beans, or a mix of it.
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