Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe)
A high protein South Indian Recipes recipe with arhar dal (split toor dal), kaddu (parangikai/ pumpkin), pearl onions (sambar onions). Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
17 steps- 1
To begin making the Pumpkin Sambar recipe, we will first cook the dal and get the tamarind water ready
-/2 tamarind water(1 cup)teaspoons sambar powder(2) - 2
Cook the toor dal n 2 cups of water, until soft and mushy
arhar dal (split toor dal)(1 cup)-/2 tamarind water(1 cup) - 3
Once cooked, whisk and mash the dal and keep aside
- 4
Make the tamarind water according to the instructions: How to Make Tamarind Water Into a pressure cooker, add in the tamarind water, onions, yellow pumpkin, salt and sambar powder
pearl onions (sambar onions)(150 grams)-/2 tamarind water(1 cup)teaspoons sambar powder(2)salt - to taste - 5
Give the ingredients a stir and cover the pressure cooker with the weight on
- 6
Pressure cook the sambar mixture for 2 whistles and turn off the heat
teaspoons sambar powder(2) - 7
Allow the pressure to release itself naturally
- 8
Once the pressure has released, open the cooker and stir in the cooked toor dal
arhar dal (split toor dal)(1 cup) - 9
Check for salt and sambar powder levels and adjust to suit your taste
teaspoons sambar powder(2)salt - to taste - 10
Place the sambar mixture on medium heat and give it a brisk boil
teaspoons sambar powder(2) - 11
While the sambar is boiling, we will prepare the seasoning
teaspoons sambar powder(2)sunflower oil - for seasoning - 12
Method for SeasoningHeat a tablespoon of sesame oil in a small pan; add in the mustard seeds and red chillies
mustard seeds(1 teaspoon)dry red chillies(2)sunflower oil - for seasoning - 13
Allow the seeds to crackle and the red chillies to lightly roast itself
mustard seeds(1 teaspoon)dry red chillies(2) - 14
Turn off the heat and stir in the asafoetida and curry leaves
sprig coriander (dhania) leaves - freshly chopped(4)pinch asafoetida (hing)(1)sprig curry leaves(1) - 15
Pour this seasoning mixture over the sambar that is boiling and give it a good stir
teaspoons sambar powder(2)sunflower oil - for seasoning - 16
Turn off the heat and transfer the Manjal Poosanikai Sambar to a serving bowl
teaspoons sambar powder(2) - 17
Serve the Manjal Poosanikai Sambar along with hot rice topped with ghee and Beetroot Thoran
teaspoons sambar powder(2)
Rate this recipe
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Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe)
A high protein South Indian Recipes recipe with arhar dal (split toor dal), kaddu (parangikai/ pumpkin), pearl onions (sambar onions). Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Pumpkin Sambar recipe, we will first cook the dal and get the tamarind water ready
-/2 tamarind water(1 cup)teaspoons sambar powder(2) - 2
Cook the toor dal n 2 cups of water, until soft and mushy
arhar dal (split toor dal)(1 cup)-/2 tamarind water(1 cup) - 3
Once cooked, whisk and mash the dal and keep aside
- 4
Make the tamarind water according to the instructions: How to Make Tamarind Water Into a pressure cooker, add in the tamarind water, onions, yellow pumpkin, salt and sambar powder
pearl onions (sambar onions)(150 grams)-/2 tamarind water(1 cup)teaspoons sambar powder(2)salt - to taste - 5
Give the ingredients a stir and cover the pressure cooker with the weight on
- 6
Pressure cook the sambar mixture for 2 whistles and turn off the heat
teaspoons sambar powder(2) - 7
Allow the pressure to release itself naturally
- 8
Once the pressure has released, open the cooker and stir in the cooked toor dal
arhar dal (split toor dal)(1 cup) - 9
Check for salt and sambar powder levels and adjust to suit your taste
teaspoons sambar powder(2)salt - to taste - 10
Place the sambar mixture on medium heat and give it a brisk boil
teaspoons sambar powder(2) - 11
While the sambar is boiling, we will prepare the seasoning
teaspoons sambar powder(2)sunflower oil - for seasoning - 12
Method for SeasoningHeat a tablespoon of sesame oil in a small pan; add in the mustard seeds and red chillies
mustard seeds(1 teaspoon)dry red chillies(2)sunflower oil - for seasoning - 13
Allow the seeds to crackle and the red chillies to lightly roast itself
mustard seeds(1 teaspoon)dry red chillies(2) - 14
Turn off the heat and stir in the asafoetida and curry leaves
sprig coriander (dhania) leaves - freshly chopped(4)pinch asafoetida (hing)(1)sprig curry leaves(1) - 15
Pour this seasoning mixture over the sambar that is boiling and give it a good stir
teaspoons sambar powder(2)sunflower oil - for seasoning - 16
Turn off the heat and transfer the Manjal Poosanikai Sambar to a serving bowl
teaspoons sambar powder(2) - 17
Serve the Manjal Poosanikai Sambar along with hot rice topped with ghee and Beetroot Thoran
teaspoons sambar powder(2)
Rate this recipe
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