Pumpkin Samber

How to Prepare

1. Cook the toor dal in a pressure cooker with 5 cups of water and a pinch of turmeric for 3 whistles or until soft. Mash it and set aside.
2. Peel and chop the pumpkin into medium-sized cubes.
3. In a large pot, heat 4 tablespoons of oil and add mustard seeds. Once they splutter, add fenugreek seeds, asafoetida, and curry leaves.
4. Add chopped pumpkin and sauté for 5 minutes.
5. Add tamarind extract, sambar powder, salt, and 4 cups of water. Bring to a boil and simmer for 15 minutes or until pumpkin is tender.
6. Add the mashed dal to the pot and mix well. Adjust consistency with water if needed and simmer for another 10 minutes.
7. Garnish with chopped coriander leaves and serve hot with rice or idli.