Ash Gourd Sambar Recipe

Cooking Directions

• STEP 1.To begin, pressure cook toor dal with water, turmeric powder, and a pinch of salt until soft and mushy.
• STEP 2.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Next, add chopped ash gourd, sambar powder, turmeric powder, and salt. Mix well and cook for a few minutes.
• STEP 4.Add tamarind extract and cooked dal to the pan. Stir well and let it simmer for 10-15 minutes until the ash gourd is cooked through.
• STEP 5.In a small pan, heat ghee and fry the red chilies, fenugreek seeds, and grated coconut until golden brown. Grind this mixture into a fine paste.
• STEP 6.Add the ground paste to the sambar and mix well. Let it simmer for another 5 minutes.
• STEP 7.Finally, garnish with fresh coriander leaves and serve hot with steamed rice or idli.

Cooking Tips

• Make sure to cook the toor dal until it is soft and mushy for a smooth sambar consistency.
• Adjust the quantity of sambar powder according to your spice preference.
• You can add a pinch of asafoetida (hing) for additional flavor.
• For a variation, you can also add other vegetables like drumsticks or carrots to the sambar.
• Leftover sambar can be stored in the refrigerator for up to 2 days.

Storage and Serving

• Serve the Ash Gourd Sambar hot with steamed rice or idli.
• Garnish with fresh coriander leaves for added freshness.
• Leftover sambar can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sambar before serving and adjust the consistency with water if needed.