Ash-Gourd Sambar

Ash-Gourd Sambar is a tangy South Indian vegetarian lentil soup with winter melon (white pumpkin) that’s usually served with rice. You can make this without the lentils, too, as a thick gravy. But the lentils make this soup wholesome and healthy.

Servings: 4
Cooking Time: 25 minutes

Ingredients

• 4 cups ash-gourd pieces, cut into 1 -inch cubes
• 1/2 cup toor dal (red gram/ lentil)
• 1/4 tsp tamarind paste
• Turmeric powder, a pinch
• Salt to taste
• 1 tbsp cilantro (coriander leaves), chopped

For Masala

• 1 tbsp coriander seeds (dhania)
• 1 tbsp toor dal (red gram/lentil)
• 8 red chillies
• 2 tbsp coconut, freshly grated

For Seasoning

• 1 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• 1/4 tsp mustard seeds (rai)
• 4-5 curry leaves

Preparation

1. Cook the toor dal in the pressure cooker with 1 cup water and a little turmeric powder for 4-5 whistles.
2. In a deep saucepan, boil the ash gourd pieces with 1/4 cup water, salt, tamarind, and a little turmeric powder.
3. While the melon is cooking, roast the masala ingredients – toor dal, dhania and red chillies. Roast the coconut separately until golden. Grind all the ingredients with a little water into a coarse paste.
4. When the ash gourd is semi-cooked, add the masala paste and 1/2 cup water. Cook for 2-3 minutes.
5. Remove from heat and add the cooked toor dal.
6. Heat oil in a small pan for the seasoning. Add hing and mustard seeds. When the seeds start to pop, add the curry leaves and fry for a few seconds. Pour over the dal and stir.
7. Let the ash-gourd sambar come to a boil and remove from heat
8. Garnish the ash-gourd sambar with cilantro, and serve hot with hot rice, ghee (clarified butter), and pappadums.

Category: Dals and Soups, Dals and Soups - No-Onion No-Garlic, Vegan Dals and Soups