Butternut squash sambar
 
Prep time
Cook time
Total time
 
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Recipe type: Main Course/Soup
Cuisine: Indian
Ingredients
  • ½ - Butternut squash
  • 1 cup - toor dal lentils
  • 2 tbsp - your favorite oil. I used coconut oil. You can use ghee as well.
  • ¼ tsp - black mustard seeds
  • ¼ tsp - cumin
  • ½ - red onion or 3 sprigs spring onion.
  • 5 - red chillies (you can use red or green chillies)
  • 5 - green chillies (optional)
  • ½ tbsp - chilli powder
  • ½ tbsp - fresh roasted and ground coriander seeds
  • 2 sprigs - curry leaves
  • ¼ tsp - himalayan pink salt
  • 1 tbsp - fresh tamarind extract or 3 fresh large tamarind pods
  • 1/10th tsp - turmeric powder
  • ¼ tsp - ginger garlic paste (optional)
Instructions
  1. Cook toor dal lentils in pressure cooker till 2 whistles. Or cook in a pot with 1 lentils vs 2 water till soft with lid closed.
  2. Soak tamarind.
  3. In a pot, pour oil, heat to medium high.
  4. Add mustard seeds. When they splutter, add cumin. Fry till dark brown.
  5. Add curry leaves, chillies, diced onion or spring onion, diced butternut squash squares. Cook for 2 minutes. Stir every 1 minutes.
  6. Add turmeric powder, ginger garlic paste.
  7. Add 3 cups of water. Squeeze tamarind and add extract.
  8. Let it boil on medium for 10 minutes. Now add cooked lentils.
  9. Add salt, chill powder, fresh ground coriander seeds.
  10. Boil on medium for another 30 minutes. Longer you boil, better it tastes.
  11. Consistency should be like soup. If it is thick, you can add water. Don't add much water in the beginning. Otherwise it takes time to boil and bring to right consistency.
  12. Garnish with cilantro.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/butternut-squash-sambar/