Toor dal 1 cup
Coriander seeds 2 Tbsp
Methi/ Fenugreek Seeds seeds 2 tbsp
Jeera/ Cummin Seeds 1/4 teaspoon
Dry Red chillies 2-3
Pumpkin : 250 gm : cut into big dices
Grated coconut : 1/2 cup
Turmeric powder : 1/2 tbsp
Curry leaves 5-6
Heeng / Asafoetida pinch
salt to taste
Tamarind : Extract 2 -3 tbsp of pulp
Ghee : 2 tbsp.
Step 1: Pressure cook the Daal and keep it aside.
Step 2: Pressure Cook pumpkin to half boil.
Step 3: Soak tamarind in hot water to extract the pulp easily. Keep aside.
Step 4 : Dry roast methi + Coriander seeds + Red chillies + Jeera. Once they are half roasted, to this add Curry leaves + Grated coconut.
Step 5 : Make a paste : Put all the dry roasted items from Step 4 into a Mixer/ Blender. Make sure the paste is not very fine , but has a good grainy texture. Add 1/4 cup if needed.
Step 6 : In a big Sambaar Wok, Add the cooked dal and cook for about 5 mins. Add the tamarind Pulp prepared in the step 3. Cook of medium flame until the Raw smell of the dal and pulp is nuetralized.
Step 7 : Add the half boiled pumpkin + Salt + Turmeric and cook further for 5 mins.
Step 8 : Add the Spice paste prepared in step 5 + 2 pinches of heeng. Boil the whole mixture for about 10 mins. Add 2 Tbsp of Ghee. And your Mangalore style tangy Pumpkin sambaar is ready.
Traditionally this sambaar is served with steamed plain rice. It is best enjoyed that way.