This is made with an Indian variety of pumpkin which Jubilee Farm is growing this year (2017) on a trial basis…see how it grows.

Pumpkin Sambar

Ingredients

• Toor dal – 1/4 cup, cooked.
• Pumpkin – 2 cups cubed, boiled.
• Mustard seeds – 1 tsp
• Curry leaves – 1 sprig, chopped finely
• Oil – 2 tsp
• Salt to taste.

• Masala Ingredients for grinding:

• Urad dal – 3/4 tsp
• Channa dal – 1/2 tsp
• Cumin seeds – 1/4 tsp
• Fenugreek  seeds –
• Asafoetida – pinch
• Corriander seeds – 2 tsp
• Red Chillies  – 3
• Fresh or frozen coconut – 1/4 cup

• Method:

• Grind the masala ingredients to  a fine paste after dry roasting it to light brown.
• Heat oil in a pan to medium, add mustard seeds, let it crackle.
• Add cooked pumpkin and sauté for a few seconds.
• Add dal, salt and ground masala and bring to a boil.

• Serve Pumpkin sambar with rice.

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