ingredients

Serves
USMetric
Ingredients checklist
SAMBAR
COCONUT CHUTNEY
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Pumpkin & Vegetable Sambar Spiced Lentil Stew With Coconut Chutney

Prep
25 minutes
Total
1 hour 25 minutes

Sambar is a South Indian dish made with lentils and vegetables using a spice blend called sambar powder, it is a staple meal in many South Indian homes and is eaten at any time of the day, breakfast included!


This is a beautiful Autumnal #MeatFree #Vegan dinner for #NationalPumpkinDay today. My version is not traditional, I wanted a thicker, almost dal like consistency opposed to a soupy one and also used red lentils instead of yellow.  Typically sambar is eaten with idli (steamed rice cake), dosa (thin crepe made from rice or lentils) or rice but I made it with pooris (deep fried bread) to be extra indulgent and served it with the most delicious coconut, peanut chutney.


Packed with a ton of veggies, shallots, pumpkin, green beans, aubergine, okra, carrots and tomatoes, added to that tangy tamarind and spices, then the beautiful spiced sambar powder from Raman Spice and then finished off with tempered sizzling mustard seeds, cumin seeds and crispy curry leaves.… like a big flavour bursting hug in a bowl! ♥️ 

METHOD SAMBAR

  1. In a pot on medium-high heat add the lentils, cover with water and cook with a pinch of turmeric and salt until the lentils are soft, keep topping up with water as needed, mash the dal up a little with a spoon, cover and set aside
  2. Add 2 tbsp coconut oil to a large saucepan on medium high heat, then add in the shallots, dried chillis, pumpkin, green beans, aubergine, okra, carrots and tomatoes, sauté for a few minutes
  3. Add the turmeric, chilli powder and  coriander powder, then sauté for a couple more minutes
  4. Tip in the vegetable stock and continue to cook on a simmer until the vegetables are almost completely cooked
  5. Stir in the tamarind, sambar powder, sugar and salt, mix well
  6. Add the mashed dal and stir everything together, simmer until it comes to a boil then turn the heat off
  7. In a small saucepan heat 1 tbsp of coconut oil, add the mustard seeds, cumin seeds, asafoetida and curry leaves util the seeds start to crackle and the curry leaves crisp, immediately transfer this mixture into the hot sambar
  8. Garnish with fresh chopped coriander and serve with your choice of accompaniment 
  9. Enjoy!


METHOD COCONUT CHUTNEY

  1. In a small pan on medium heat, dry roast the peanuts until they start to colour, remove to a plate and take off the skins
  2. Add the peanuts to a food processor along with the desiccated coconut, tamarind, chillis, garlic and salt, blitz into a thick paste, set aside
  3. In a small saucepan heat 1 tbsp of coconut oil, add the mustard seeds, curry leaves and dried chilli, cook until the seeds start to crackle and the curry leaves crisp
  4. Remove the red chilli and immediately transfer this mixture into the food processor, blitz again and remove into a serving dish ready to accompany the sambar
  5. Garnish with the red chilli and serve with the hot sambar!