Breakfast / Brunch Indian Indian / Sri Lankan Mains Vegetarian

Pumpkin & Vegetable Sambar Spiced Lentil Stew With Coconut Chutney

Name: Pumpkin & Vegetable Sambar Spiced Lentil Stew With Coconut Chutney
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Cuisine: European
Ingredients: INGREDIENTS SAMBAR; 300g Red lentils, soaked for 20 mins, drained; Coconut oil; 3 Shallots; 5 Dried red chillis, whole; 1/2 medium-sized pumpkin, skinned, deseeded and diced; 150g Green beans, cut into small pieces; 1 Aubergine, medium size, diced; 150g Okra, halved; 2 Carrots, diced small; 3 Tomatoes, medium size, diced; 1 tsp Turmeric @ramanspiceuk; 1 tsp Chilli powder @ramanspiceuk; 1 tsp Coriander powder; 1 lt vegetable stock (I used 3tbsp Yondu vegetable umami with water @yondu.uk); 3 tbsp Tamarind juice; 4 tbsp Sambar powder @ramanspiceuk; 1 tsp Sugar; Sea salt; 2 tsp Black mustard seeds; 2 tsp Cumin seeds; 1/2 tsp Asafoetida; 15 Curry Leaves; 20g Coriander, fresh chopped; INGREDIENTS COCONUT CHUTNEY; 40g Desiccated Coconut; 65g Peanuts; 2 tbsp Tamarind juice; Two green chillis, finely chopped; 2 Garlic cloves, minced

by Zarina October 26, 2021

October 26, 2021

Jump to Recipe Print Recipe

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 instead of 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 some tangy tamarind, the beautiful spiced sambar powder from Raman Spice and then finished off with tempered sizzling mustard seeds, cumin seeds and crispy curry leaves.

Pumpkin & Vegetable Sambar Spiced Lentil Stew With Coconut Chutney

Serves: 6 Prep Time: 25 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Pin

Print

Ingredients

INGREDIENTS SAMBAR

300g Red lentils, soaked for 20 mins, drained

Coconut oil

3 Shallots

5 Dried red chillis, whole

1/2 medium-sized pumpkin, skinned, deseeded and diced

150g Green beans, cut into small pieces

1 Aubergine, medium size, diced

150g Okra, halved

2 Carrots, diced small

3 Tomatoes, medium size, diced

1 tsp Turmeric @ramanspiceuk

1 tsp Chilli powder @ramanspiceuk

1 tsp Coriander powder

1 lt vegetable stock (I used 3tbsp Yondu vegetable umami with water @yondu.uk)

3 tbsp Tamarind juice

4 tbsp Sambar powder @ramanspiceuk

1 tsp Sugar

Sea salt

2 tsp Black mustard seeds

2 tsp Cumin seeds

1/2 tsp Asafoetida

15 Curry Leaves

20g Coriander, fresh chopped

INGREDIENTS COCONUT CHUTNEY

40g Desiccated Coconut

65g Peanuts

2 tbsp Tamarind juice

Two green chillis, finely chopped

2 Garlic cloves, minced

Sea salt

Coconut oil

1/3 tsp Black mustard seeds

10 Curry leaves

1 Dried red chilli

Instructions

METHOD SAMBAR

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.

Add 2 tbsp coconut oil to a large saucepan on medium-high heat, then add the shallots, dried chillis, pumpkin, green beans, aubergine, okra, carrots and tomatoes, sauté for a few minutes.

Add the turmeric, chilli powder and coriander powder, then sauté for a couple more minutes.

Tip in the vegetable stock and continue to cook on a simmer until the vegetables are almost entirely cooked

Stir in the tamarind, sambar powder, sugar and salt, mix well

Add the mashed dal and stir everything together, simmer until it comes to a boil, then turn the heat off

In a small saucepan, heat 1 tbsp of coconut oil, add the mustard seeds, cumin seeds, asafoetida and curry leaves until the seeds start to crackle and the curry leaves crisp. Immediately transfer this mixture into the hot sambar

Garnish with freshly chopped coriander and serve with your choice of accompaniment

Enjoy!

METHOD COCONUT CHUTNEY

In a small pan on medium heat, dry roast the peanuts until they colour, remove them to a plate and take off the skins.

Add the peanuts to a food processor along with the desiccated coconut, tamarind, chillis, garlic and salt, blitz into a thick paste, set aside.

Heat 1 tbsp of coconut oil in a small saucepan, add the mustard seeds, curry leaves, and dried chilli. Cook until the seeds start to crackle and the curry leaves crisp.

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.

Garnish with the red chilli

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Pumpkin & Vegetable Sambar Spiced Lentil Stew With Coconut Chutney

Pumpkin & Vegetable Sambar Spiced Lentil Stew With Coconut Chutney

Ingredients

Instructions

Leave a Comment Cancel Reply

You may also like