Butternut Squash Sambar Recipe

If you’re craving a comfort dish that feels like a warm, foodie hug on a cozy evening, this Butternut Squash Sambar is about to become your new BFF in the kitchen.

I love creating meals that are both nutritious and delicious. My take on Butternut Squash Sambar combines the rich sweetness of squash, hearty toor dal, and the aromatic spices of mustard seeds and cumin.

With turmeric and sambar powder, it’s a comforting, protein-rich dish, perfect for a nourishing meal.

Butternut Squash Sambar Recipe Ingredients

• Butternut Squash: Packed with vitamins A and C, adds sweetness and fiber.
• Toor Dal: Rich in protein and fiber, creates a creamy texture.
• Sambar Powder: Provides aromatic spices, essential for authentic flavor.
• Cumin Seeds: Enhances earthy flavor, aids digestion.
• Tamarind Paste: Adds tanginess, and a rich source of antioxidants.
• Curry Leaves: Infuses aroma, packed with nutrient-rich benefits.
• Asafoetida: Adds umami depth, improves digestion.

Butternut Squash Sambar Recipe Ingredient Quantities

• 1 cup butternut squash, peeled and diced
• 1/2 cup toor dal (yellow pigeon peas)
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1/2 teaspoon turmeric powder
• 1 tablespoon sambar powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 dried red chilies
• A pinch of asafoetida (hing)
• Few curry leaves
• 1 tablespoon tamarind paste
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 3 cups water

How to Make this Butternut Squash Sambar Recipe

1. Rinse the toor dal thoroughly and cook it in a pressure cooker with 2 cups of water and a pinch of turmeric powder until it is soft and mushy. Set aside.

2. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add mustard seeds and cumin seeds; let them splutter.

3. Add dried red chilies, a pinch of asafoetida, and curry leaves. Sauté for a few seconds until aromatic.

4. Add the chopped onion to the pan, sauté until it turns translucent.

5. Add the chopped tomato and cook until it softens.

6. Stir in the diced butternut squash, turmeric powder, and sambar powder. Mix well.

7. Add the cooked toor dal, tamarind paste, salt to taste, and 1 cup of water. Stir everything and let it simmer until the butternut squash is tender.

8. In a separate small pan, heat the remaining tablespoon of oil. Add mustard seeds, let them splutter, then turn off the heat.

9. Pour the tempered mustard seeds over the simmering sambar and mix well. Adjust seasoning if needed.

10. Garnish with chopped fresh coriander leaves and serve hot with rice or idli.

Butternut Squash Sambar Recipe Equipment Needed

1. Pressure cooker
2. Large saucepan
3. Small pan
4. Mixing spoon or spatula
5. Measuring spoons
6. Measuring cups
7. Knife
8. Cutting board

FAQ

• What is toor dal and can it be substituted? Toor dal, also known as yellow pigeon peas, is a staple in Indian cooking, used for its earthy flavor and protein content. It can be substituted with red lentils or moong dal if necessary.
• Can I use fresh tamarind instead of tamarind paste? Yes, you can use fresh tamarind. Soak a small piece in warm water, extract the juice, and use that in place of tamarind paste.
• Is there a way to make this dish less spicy? To reduce the spiciness, you can decrease the amount of sambar powder and dried red chilies used in the recipe.
• Can I prepare this sambar without curry leaves? While curry leaves add a distinct flavor, you can still make a delicious sambar without them if unavailable, though the aroma might differ slightly.
• How can I store leftover sambar? Store leftover sambar in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave before serving.
• Is it possible to make sambar with other vegetables? Absolutely! Sambar is versatile and can be made with vegetables like carrots, potatoes, eggplant, or drumsticks.
• What can I serve with butternut squash sambar? It pairs wonderfully with steamed rice, idli, dosa, or even as a soup on its own.

Butternut Squash Sambar Recipe Substitutions and Variations

• Instead of butternut squash, use pumpkin or acorn squash for a similar texture and flavor.
• If toor dal is unavailable, substitute with red lentils or split yellow moong dal.
• Replace sambar powder with curry powder or a combination of ground coriander and cumin for a different spice profile.
• Use lemon juice as a substitute for tamarind paste if you prefer a less intense tangy flavor.
• Swap fresh coriander leaves with parsley for a similar garnish if coriander is not available.

Pro Tips

1. Soak the Toor Dal Before cooking the toor dal in a pressure cooker, soak it in water for about 30 minutes. This helps the dal cook more evenly and become softer, reducing cooking time.

2. Roast Sambar Powder For enhanced flavor, lightly roast the sambar powder in a dry pan on low heat for about a minute before adding it to the dish. This step intensifies the spices’ aroma and improves the overall taste.

3. Fresh Tamarind If possible, use fresh tamarind instead of ready-made paste. Soak a small ball of tamarind in warm water, extract the pulp, and strain it. Fresh tamarind provides a more authentic and robust tangy flavor.

4. Balance the Heat If you prefer a milder dish, deseed the dried red chilies before adding them. Alternatively, for extra heat, you can crumble them slightly to release more spice.

5. Consistency Control Depending on preference, adjust the consistency of the sambar by adding more or less water at the end. If you like it thicker, let it simmer a bit longer; for a soupier texture, add extra water and bring it to a boil before serving.