Home / South Indian Recipes / Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe) Step By Step
Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe) Step By Step
Lunch

Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe) Step By Step

If you enjoy Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe) Step By Step cuisine, this Lunch recipe is worth trying at home....

⏱️

10 Min Prep

🔥

40 Min Cook

🍽️

4 Servings

🥗

High Protein Vegetarian

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Ingredients

  • 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
  • 1 teaspoon Mustard seeds
  • 1 pinch Asafoetida (hing)
  • 1 sprig Curry leaves
  • 2 Dry Red Chillies
  • Sunflower Oil - for seasoning

Instructions

1
To begin making the Pumpkin Sambar method, we will first scalding up the dal and get the tamarind moisture ready.scalding up the toor dal n 2 cups of moisture, until soft and mushy.
2
Once cooked, fluff up and mash the dal and keep aside.Make the tamarind moisture according to the steps: How to Make Tamarind moisture Into a pressure cooker, mix in in the tamarind moisture, onions, yellow pumpkin, table salt and sambar dusting perfumed element.
3
Give the elements a mix gently and seal the pressure cooker with the weight on.
4
Pressure scalding up the sambar mixture for 2 whistles and turn off the scalding up.
5
Allow the pressure to release itself naturally.Once the pressure has released, open the cooker and mix gently in the cooked toor dal.
6
Check for table salt and sambar dusting perfumed element levels and adjust to suit your palate.Place the sambar mixture on medium scalding up and give it a brisk bring to a bubble gently.While the sambar is boiling, we will prepare the seasoning.Method for SeasoningHeat a tablespoon of sesame fat in a small skillet; mix in in the mustard seeds and red chillies.
7
Allow the seeds to crackle and the red chillies to lightly toast itself.
8
Turn off the scalding up and mix gently in the asafoetida and curry leaves.empty this seasoning mixture over the sambar that is boiling and give it a good mix gently.Turn off the scalding up and transfer the Manjal Poosanikai Sambar to a serving container.offer the Manjal Poosanikai Sambar along with scalding rice topped with ghee and Beetroot Thoran.

Recipe Information

Cuisine
South Indian Recipes
Course
Lunch
Diet
High Protein Vegetarian
Total Time
50 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

40 mins

Total Time

50 mins
#southindianrecipes #lunch #highproteinvegetarian
Author

Master Chef

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