Servings: 4-6  

Ingredients:  

• 1 cup masoor dal, washed and soaked 

• 2 large tomatoes, chopped 

• 1 large onion, sliced 

• 500g pumpkin, cubed 

• 3-4 cups of water 

• 1 tablespoon salt (or to taste) 

• 1 tablespoon tamarind paste 

• 3-4 tablespoons sambar powder 

• Fresh coriander leaves, chopped (for garnish)   

For Tempering: 

• 2 tablespoons ghee 

• 1/2 teaspoon mustard seeds 

• 1/2 teaspoon hing (asafoetida) 

• 4 dry red chillies 

• Few curry leaves 

Method:

1. In a pressure cooker, add the soaked masoor dal, chopped tomatoes, sliced onion, pumpkin cubes, and water. 

2. Add salt and tamarind paste. 

3. Sprinkle the sambar powder over the mixture. 

4. Stir to combine everything evenly. 

5. Close the pressure cooker lid and cook on medium heat for about 1 to 2 whistles.

6. Turn off the heat and let the pressure release naturally. 

7. Once the pressure has released, open the cooker and mash the dal lightly to create a slightly thick, smooth texture.  

8. Adjust the consistency by adding a little water if needed, and reheat if necessary.

9. In a small pan, heat 2 tablespoons of ghee. 

10. Add mustard seeds and let them splutter.  

11. Add hing, red chillies, and curry leaves.  

12. Sauté briefly until the chillies are aromatic. 

13. Pour the tempering over the sambar in the cooker. 

14. Stir well to mix the flavours. 

15. Garnish with fresh coriander leaves. Serve hot with rice, idli, or dosa.