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.
- 1 cup yellow pigeon peas
- 1 large onion halved and sliced
- 12 oz pumpkin cut into 1-inch cubes
- 1 tomato chopped
- 2 cups basmati rice
- 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
- chili pepper
- lemon juice
- sweetener of your choice
- In separate POTS, cook rice and pigeon peas according to package instructions.
- In a POT, heat 2 tbsp oil.
- Fry onions over medium-low heat until they turn translucent.
Cook - Step 1
- Careful of splatters, add pumpkin, tomato, broth, and Sambar spices.
- Add salt, pepper, and chili (opt.) to taste.
- Cover. Bring to a boil.
- Cook over medium-low heat until the pumpkin is almost cooked.
Cook - Step 2
- Add cooked pigeon peas.
- Adjust salt & pepper to taste. Mix well.
- Cook until the pumpkin is tender.
- Adjust sour- or sweetness to taste.
- Serve sambar with rice.
- Substitute pigeon peas with lentils.
- Substitute pumpkin with (sweet) potatoes, cauliflower, root vegetables, or green beans.
- Add cooked shredded chicken or sliced sausages.