- Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Spread chopped pumpkin in a single layer, drizzle with oil and season with salt. Mix well. Bake for 20~25 minutes Remove from the oven and set aside to cool. While the squash is in the oven, cook the lentil. Grind coconut along with sambar powder into a coarse paste. Add half of the roasted squash and grind to a smooth paste. Heat ghee in a medium size saucepan on medium heat. Add the mustard seeds and once they pop, add asafoetida and cook for few seconds. Add the curry leaves and scallion; sauté till they turn soft. Stir in the coconut paste, cooked lentils, reserved roasted squash, jaggery and salt. Simmer on medium flame, for 8~10 minutes until the flavors meld. Finally stir in the lemon juice and turn off the flame. Serve warm with rice and a curry.
Pumpkin sambar
#myrecipe
By Shaalini Shaalu
Mar, 30th
510
Servings
4 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- Pumpkin
- Oil
- Salt
- Toor dal
- Water
- Coconut
- Sambar powder
- Ghee
- Mustard
- Hing
- Curry leaves
- Red chilli
- Onion
- Jaggery
- Corinader
- Lemon
Instructions
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