Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe)
A simple nutrition packed sambar made with yellow pumpkin and toor dal which is a staple at most homes.
The Manjal Poosanikai (Pumpkin) Sambar recipe is a simple nutrition packed sambar and is a staple at home. The yellow pumpkin also known as Manjal Poosanikai adds to the subtle sweetness of this sambar recipe making it even more delectable to the palate.
Serve the Manjal Poosanikai Sambar along with hot rice topped with Ghee and Beetroot Thoran and Gorikayi Palya Recipe to enjoy a nice sunday meal.
If you like this recipe, you can also try other Dal recipes such as
- 1 cup Arhar dal (Split Toor Dal)
- 500 grams Kaddu (Parangikai/ Pumpkin)
- 150 grams Pearl onions (Sambar Onions)
- 1-1/2 cup Tamarind Water
- 2 teaspoons Sambar Powder
- 1/2 teaspoon Sugar , optional
- Salt , to taste
- 4 sprig Coriander (Dhania) Leaves , freshly chopped Ingredients for Seasoning
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 pinch Asafoetida (hing)
- 1 sprig Curry leaves
- 2 Dry Red Chillies
- Oil , for seasoning
How to make Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe)
To begin making the Pumpkin Sambar recipe, we will first cook the dal and get the tamarind water ready.
Cook the toor dal n 2 cups of water, until soft and mushy. Once cooked, whisk and mash the dal and keep aside.
Make the tamarind water according to the instructions: How to Make Tamarind Water
Into a pressure cooker, add in the tamarind water, onions, yellow pumpkin, salt and sambar powder. Give the ingredients a stir and cover the pressure cooker with the weight on. Pressure cook the sambar mixture for 2 whistles and turn off the heat. Allow the pressure to release itself naturally.
Once the pressure has released, open the cooker and stir in the cooked toor dal. Check for salt and sambar powder levels and adjust to suit your taste.
Place the sambar mixture on medium heat and give it a brisk boil.
While the sambar is boiling, we will prepare the seasoning.
Heat a tablespoon of sesame oil in a small pan; add in the mustard seeds and red chillies. Allow the seeds to crackle and the red chillies to lightly roast itself. Turn off the heat and stir in the asafoetida and curry leaves.
Pour this seasoning mixture over the sambar that is boiling and give it a good stir.
Turn off the heat and transfer the Manjal Poosanikai Sambar to a serving bowl.
Serve the Manjal Poosanikai Sambar along with hot rice topped with ghee and Beetroot Thoran.