Vegan Pumpkin and Lentil Curry | Pumpkin Sambar

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves:3

Ingredients:

• 1 cup cooked Toor dal (Pigeon Pea)
• 2 cups of Pumpkin cubes
• 2 tbsp Sambar powder (Curry powder)
• 3 - 4 tbsp Tamarind juice or pulp
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 2 tbsp Vegan butter or Vegetable oil or Coconut oil
• 1/2 tsp Mustard seeds
• Pinch of Hing
• 1/4 cup grated dry Coconut or freshly grated Coconut
• 1/4 cup chopped Onion
• 1/4 cup chopped Tomato
• Chopped coriander leaves (Optional)
• Salt to taste

Step by step photo recipe to make Vegan Pumpkin Curry:

• Heat oil or vegan butter in a small sauce pan and add Mustard seeds.

• Once the mustard seeds crackle add chopped onion and a pinch of hing. Saute till onion turns golden brown.

• Next add chopped tomato, salt, red chili powder, and turmeric powder. Saute for a minute. 

• Add Sambar powder, grated coconut, and tamarind juice. Let it cook on low flame for 2 minutes. If you wish to add tamarind pulp instead of tamarind juice, add no more than 1 tbsp.

• In a separate pan add cooked dal, pumpkin cubes, and let it cook on low flame for a minute.

• Next add the Sambar masala mixture and 1 cup of water to the dal. Mix well and let it boil on low to medium flame for 4 - 5 minutes or till pumpkin is cooked.

• Add chopped coriander leaves as garnish. Pumpkin curry can be served with Rice or Roti.