White Pumpkin Sambar

Gooseberry Sized Tamarind
1 Cup Water

Heat tamarind in water for 3 minutes, allow it to cool and make tamarind water out of it.

1 Cup Toor Dal
1/4 Tsp Turmeric Powder
1/2 Tsp Salt
3 Cups Water

Pressure cook toor dal for 20 whistles, allow it to cool, open the cooker and mash the dal.

1 Tbsp Peanut Oil
1/2 Tsp Mustard Seeds

1 Tsp Urad Dal

1/4 Tsp Fenugreek Seed
1/8 Tsp Asafoetida
1 Red Chili, Do Not Break

1/2 Cup Shallots, Chopped
1 Serrano Pepper, Chopped into 2 Lengthwise Pieces
1 Sprig Curry Leaves

1 and 1/2 cups white pumpkin
1/2 Tsp Salt

1/2 Cup Tomato, Chopped

1 Tsp Salt
2 and 1/2 Tsp Sambar Powder

2 cups water

Heat oil in a pan, add mustard seeds, when it stars to splutter, add urad dal, allow the dal to roast, add fenugreek seeds, asafoetida, red chili, saute for few seconds. Add curry leaves and saute for few more seconds.

Add shallots, serrano peppers, curry leaves, saute for 2 minutes.

Add chopped pumpkin, saute for a minute.

Add  tomato, saute for 1 more minute.

Add sambar powder, salt, saute for 1 more minute.

Add filtered tamarind juice and mix well, allow it to boil in medium flame for 5 minutes.

Add mashed toor dal, water and allow it to cook for 10 more minutes.

Taste Note: Tastes AWESOME
Serves: 4
Note: I also made Green Onion sambar, using the same recipe and same measurements.