Roasted Pumpkin Sambar Recipe | Cook's Hideout (2024)

Roasted pumpkin sambar is a slightly sweet, creamy and absolutely delicious lentil dish. This Karnataka style sambar is great to serve with rice and a veggie side for a comforting meal.

This recipe is one of my favorite to make in fall/ winter. But the great thing about this dish is that any winter squash will work great. Since pumpkin is inherently sweet, this sambar is slightly sweet and spicy with the addition of sambar powder.

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About the Recipe

Sambar is a South Indian lentil and vegetable stew. Each South Indian family has its own way of making this dish. So there might be a million versions for this comforting stew.

This Karnataka sambar recipe is from the cookbook ‘Vibrant India’ by Chitra Agarwal. It is an amazing book with delicious vegetarian recipes using ingredients easily available in the U.S.

The main ingredient in this sambar is of course the pumpkin. Roasting the winter squash makes it sweeter and absolutely delicious. Roasted pumpkin is used in 2 ways in the recipe - ground and chopped. Ground pumpkin adds creaminess to the dish while the chopped ones add texture and bite.

I also love that this sambar recipe does not need tamarind. The tang factor comes from lemon/ lime juice instead. A delicious and comforting South Indian stew that is great to serve with rice, idli or even dosa.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this delicious roasted pumpkin sambar aka poosanikai sambar:

• Pumpkin - I love using medium size pie pumpkins. But you can also use other winter squash varieties. Butternut squash, acorn squash or delicata squash are all great options.
• Dal - you can use either red lentils aka masoor dal or toor dal.
• Sambar powder - gives this recipes its characteristic taste. You can use my homemade sambar powder recipe to make it right at home or use store-bought.
• Coconut - use either fresh or frozen. If you only have desiccated coconut, then soak it in warm water for 15~20 minutes to reconstitute.
• Jaggery - use can also use coconut sugar or light/ dark brown sugar.

Other ingredients you need to make this Karnataka style pumpkin sambar:

• Scallions - regular white or red onion is a great alternative here
• Tempering - Mustard seeds, dry red chili and hing
• Curry leaves, cilantro, lemon/ lime juice and salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

This pumpkin sambar recipe is quite easy to make.

Start by roasting the pumpkin. Preheat the oven to 425°F. Spread chopped pumpkin in a single layer, drizzle with oil and season with salt. Bake until tender and lightly browned around the edges. Remove from the oven and set aside to cool.

Check Tips section to see how to bake pumpkin in Air fryer.

While the squash is in the oven, cook the lentil/ dal until very soft and mushy. I cook dal in Instant pot for 6~8 minutes.

Grind coconut along with sambar powder into a coarse paste. Add half of the roasted squash and grind to a smooth paste.

Heat ghee in a medium size saucepan on medium heat. Add the mustard seeds and once they pop, add asafoetida/ hing and cook for few seconds. Add the curry leaves and scallion; sauté till they turn soft.

Stir in the coconut paste, cooked lentils, reserved roasted squash, jaggery and salt. Simmer on medium flame, for 8~10 minutes until the flavors meld. Finally stir in the lemon juice and turn off the flame. Serve warm with rice and a curry.

Expert Tips

• You can use either toor dal or masoor dal to make this sambar.
• You can use any roasted winter squash in the recipe. Butternut squash, acorn squash or good old pumpkin will all work here.
• If you like your sambar creamy, then blend all of the roasted pumpkin along with the coconut and sambar powder. Otherwise, reserve half of the roasted squash to add later.
• Jaggery can be subbed with coconut sugar or light/ dark brown sugar.
• You can also roast the pumpkin in an air fryer instead of the oven. Preheat the air fryer at 400°F for 3 minutes. Bake the chopped squash for 15~20 minutes or until tender.
• Pumpkin can be roasted 2 days in advance. Store in an airtight container in the fridge until ready to use.
• If you only have desiccated coconut, then soak it in warm water for 15~20 minutes to reconstitute before using in the recipe.
• Leftover sambar can be stored in the fridge for 3 days. You can also freeze it in an airtight container for up to 2 months.
• Serve with either rice, idli or dosa. Add a veggie side dish, a pickle and yogurt for a filling and delicious meal.

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Recipe Card

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