Pumpkin Sambal Food

PUMPKIN AND DILL SAMBAR

Pumpkin and Dill Sambar image

Make and share this Pumpkin and Dill Sambar recipe from Food.com.

Provided by Miriam S.

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 26

Ingredients

1 inch fresh gingerroot, finely grated
2 cups chopped pumpkin
1/2 teaspoon turmeric
2 teaspoons salt
1/2 cup toor dal (yellow pigeon lentils)
1/2 cup chopped fresh dill (fennel)
3 cups water
2 teaspoons brown sugar or 2 teaspoons jaggery
1/2 lemon, juice of
masala
1/2 tablespoon vegetable oil
4 dried red chilies
1/2 teaspoon fenugreek seeds
1 tablespoon bengal gram dal
3 tablespoons coriander seeds
1/2 teaspoon hing (asafoetida)
1 teaspoon cumin seed
1 teaspoon black peppercorns
1/2 unsweetened coconut or 5 tablespoons dried unsweetened coconut
seasoning
2 teaspoons ghee
1 teaspoon cumin seed
1 teaspoon black mustard seeds
1 dried red chili
1/4 teaspoon hing (asafoetida)
1/2 sprig curry leaf (about 8-10 leaves)

Steps:

Heat the oil for the masala in a large frypan. Add all the masala ingredients except for the coconut and stir fry on medium heat for about three minutes until dal and seeds begin to turn brown and a strong aroma is given off. Place in electric blender with coconut and add just enough water to turn the mixture into a smooth paste (about 1/2 cup water or as needed). Remove paste from blender and set aside.
Heat the ghee in a large pot on medium heat. Add the seasoning ingredients. When the mustard seeds begin to pop, add the ginger. Stir fry for approximately 1 minute. Then add the pumpkin, toor dal, salt and turmeric. Stirfry another minute making sure the seasoning is well mixed with the vegetables and dal. Add half of the chopped dill (1/4 cup). Add water and bring pot to the boil. When boiling, place lid on the pot and reduce heat to very low. Cook, covered, for approximately 35 mins or until the dal is soft. Lift the lid occasionally to stir the contents and add more water if necessary. After the 35 mins above, add the masala paste, sugar and lemon juice. Cook, uncovered, for a further 5 to ten minutes. Garnish with the remaining dill leaves and serve hot with steamed rice.

Nutrition Facts : Calories 374.1, Fat 22.4, SaturatedFat 16.5, Cholesterol 5.5, Sodium 1189, Carbohydrate 38.5, Fiber 15.4, Sugar 10.1, Protein 11.1

PUMPKIN SAMBAL

Pumpkin Sambal image

I got this recipe from a cookbook "Wonderful Ways to Cook Curries" I paid 50c for the book in a thrift shop and don't plan to keep the poor old thing. I haven't made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons.

Provided by JustJanS

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

500 g pumpkin, peeled and cut into chunks
2 cups beef stock
1 teaspoon salt
2 teaspoons butter
3 teaspoons butter
1/2 cup desiccated coconut
3 teaspoons vinegar
1 onion, minced
1 green chili pepper, sliced
1/2 green capsicum, thinly sliced

Steps:

Cook the pumpkin until tender in the beef stock with salt added.
Drain and mash, and mix with the remaining ingredients. Chill to serve.

Nutrition Facts : Calories 97.6, Fat 5.5, SaturatedFat 3.9, Cholesterol 8.4, Sodium 688.9, Carbohydrate 11.4, Fiber 1.2, Sugar 5.2, Protein 2.4

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