Black Eyed Beans Pumpkin Sambar
Black Eyed Beans Pumpkin Sambar Recipe
Black Eyed Beans Pumpkin Sambar is a quick pumpkin dish made healthier by adding black-eyed beans. It is a simple and tasty Kerala-style vegetarian recipe where pumpkin is cooked along with a coconut, cumin masala and then boiled black-eyed peas are added to the dish. Serve it along with a nice lunch meal or have it with roti for dinner.
2 cups Pumpkin(Kaddu), chopped
1/2 cup Black Eyed Beans (Lobia)
1/2 teaspoon Turmeric powder (Haldi)
Salt, to taste
Water as required
- 3 teaspoon coriander seeds (sabut dhania)
- 2 teaspoon cumin seeds (jeera)
¼ teaspoon methi seeds (fenugreek seeds)
2-3 dry Chillies
½ cup fresh grated coconut
1 small onion, chopped
1 medium tomato, chopped
2 to 3 garlic - chopped
2 tablespoons Oil
1/2 teaspoon Mustard seeds
Few Curry leaves
2 Dry Red Chillies
Pinch of Asafoetida
To Be Ground:
In a pan dry roast coriander seeds, cumin seeds, methi seeds, and dry red chilies till fragrant.
Next, grind the roasted spices with grated coconut, onions chopped, tomato chopped and garlic to a smooth paste with some water to make a coarse paste and keep aside.
Now in a pan add the pumpkins, turmeric powder, and salt and sprinkle some water and cook on medium heat till the pumpkins are nearly cooked.
Add the ground coconut masala and the cooked black-eyed peas to the pumpkin and stir and mix everything well.You can also add more water if the sambar looks thick.
Cook the Pumpkin Black Eyed Beans mixture on medium heat for another five minutes till the pumpkins are completely cooked. Check the salt and switch off the heat.
Next in a tadka pan heat oil. First, add the mustard seeds and let them splutter, then add the curry leaves, apinch of asafoetida, and red chilies.Saute till the red chilies change their color. Immediately add this tempering to the sambar.
Garnish with coriander leaves and serve pumpkin sambar hot with steamed rice.
- You can also cook the beans without soaking them.