Pumpkin sambar
The sweetness of the pumpkin combined with the nuttiness and aroma of dal and the spiciness of sambar powder makes this dish delicious. It is one of the best ways to enjoy the flavor of pumpkin this fall season. This pumpkin curry with lentil is popularly known as dudde kolbo in Konkani, manjal poosanikai sambar in Tamil, kaddu ki sabzi in Hindi, and kumbalakai sambar in Kannada. The dish is vegan and gluten-free.
Ingredients
Pumpkin: I have used yellow pumpkin and some white pumpkin cubes. You can use any one or combine other vegetables like drumstick, eggplant, sweet potato, mangalore cucumber (magge), etc. Toor dal: Also called split peas or pigeon peas is mainly used to make Indian dal. You can use any other lentils like red, yellow or green. Check the pictures and names of Indian dal here. Sambar powder: You can use homemade or store-bought sambar powder, which is available in any Indian or Asian store. Add increments if you use this powder for the first time because each brand has a different flavor. Other ingredients: I have added only onion, tomato, ginger, green chile, and hing. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Preparation
Wash and pressure cook the dal with enough water for 2 to 3 whistles. Water should be at least ½ inch above the toor dal. Let the first whistle be on high flame and the remaining two in medium flame. Once the pressure drops, remove the lid. Whisk the dal and keep it aside.
Making of pumpkin sambar
Cut the pumpkin, deseed (do not discard; you can make chutney with it), and cut it into cubes. If desired, peel the skin. Boil the pumpkin cubes in water along with onion, ginger, green chile, tamarind or tomato, and cook until the pumpkin becomes soft. Add the whisked dal and mix well. Cook this for a minute. In a bowl, add sambar powder with a few tablespoons of water and whisk until there are no lumps. Add this, along with the hing and salt, and boil. If the dish becomes thick or dry, then add water if desired. Simmer for 5 to 10 minutes.
For tempering
In a kadai pan heat oil. Add mustard seeds. When they start to splutter, add the curry leaves and saute for a few seconds. Switch off the flame. Add this to sambar and mix well. Garnish with coriander leaves and serve hot with steaming rice.
Tips
To make this pumpkin curry with lentil, you can use any split lentils, such as red, yellow, or green, instead of toor dal. To make it more vegetable-packed, you can add other vegetables like eggplant, potato, drumstick, capsicum, etc. Adjust sambar powder based on how strong or mild it is. Sambar powder is available easily in any Indian store. You can even use homemade sambar powder. I have combined yellow and white pumpkin today. You can use anyone. Never overcook the pumpkin. It will become mushy. For a no onion, no garlic version, skip the onion in the recipe.
More pumpkin recipes
Recipe card
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