Can indian sambar: white pumpkin and lentils [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make indian sambar: white pumpkin and lentils [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes indian sambar: white pumpkin and lentils [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does indian sambar: white pumpkin and lentils [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

5.7K Views 12 years ago

Indian Sambar: White Pumpkin and Lentils
[Vegan]

VH By: Vaishali Honawar

Author Bio

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian... Read More

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Indian Sambar: White Pumpkin and Lentils [Vegan]

Dairy Free

A sambar is a South Indian stew made from hearty vegetables and lentils in a tamarind broth. It's eaten throughout the year, but this white pumpkin and lentils is especially great for fall. White pumpkin has, as the name suggests, stark white flesh and a brilliant green skin that’s not... Read More

Ingredients You Need for Indian Sambar: White Pumpkin and Lentils [Vegan]

1 cup tuvar dal
½ tsp turmeric
2 tsp vegetable oil
2 tbsp coriander seeds
1 tbsp chana dal (bengal gram)
½ tsp fenugreek seeds
2 dry red chillies (use more if you want a spicier sambar)
¼ cup grated coconut or ¼ cup canned coconut milk
2 sprigs of curry leaves
1 tbsp indian sambar powder
1 tbsp tamarind paste or, if you are using tamarind pods, a 1-inch ball of tamarind soaked in a cup of warm water for at least 30 minutes. Crush the tamarind with your fingers to extract the pulp and discard the stringy solids. Reserve.
4 cups of white pumpkin cubes. Trim off the dark green skin and dice the white flesh.
1 tbsp grated jaggery
1 tsp mustard seeds
A generous pinch of asafetida (hing)

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How to Prepare Indian Sambar: White Pumpkin and Lentils [Vegan]

Pressure cook the dal and turmeric until the dal is soft and mashable. You can also do this on a stovetop. Cover the dal with an inch of water, bring to a boil, cover and simmer until soft, about 45 minutes to an hour. Add water if the dal gets dry.
Heat 1 tsp oil and add to it the coriander seeds, chana dal, fenugreek seeds, and red chillies. Saute, stirring frequently, until the coriander seeds and dal are a couple of shades darker. Don't let anything burn.
Remove the coriander seeds mixture to a blender, add the coconut and enough water to make a smooth paste. Blend.
Place the tamarind extract in a saucepan with 1 cup of water or, if you used the tamarind pods, place the pulp you extracted in a saucepan.
Add some salt and bring the mixture to a boil. Add the curry leaves.
Add the pumpkin cubes, return to a boil, cover, lower heat to a simmer, and let the pumpkin cook until it's almost tender, about 8-10 minutes.
Add the ground masala, increase heat, and bring the mixture to a boil.
Add the cooked dal and sambar powder and stir well. Add more water if needed.
When the dal comes to a boil, lower the heat once again and simmer for about 10 minutes. Add water if the sambar gets too dry. You want a fairly fluid texture.
Heat the remaining 1 tsp of oil and add the mustard seeds and asafetida. When the mustard crackles, pour the oil over the dal and mix well.
Serve hot with rice.

Nutritional Information

Calories: 103 Unsaturated fat: 1.3 g Carbohydrates: 15.2 g Sugar: 3.3 g Fiber: 2.7 gProtein: 4.6 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.