BUTTERNUT SQUASH SAMBAR RECIPES

SAMBAR RECIPE - BBC FOOD

Sambar recipe - BBC Food image

This easy sambar is packed with vegetables and topped with a 'tarka' of fried onions with spices. Sambar is vegan and gluten-free, and is traditionally served over rice or with dosas or idlis in Tamil Nadu. This meal, if served as six portions, provides 192kcal, 5g protein, 16g carbohydrate (of which 5.5g sugars), 11g fat (of which 1.5g saturates), 4g fibre and 1.3g salt.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4-6

Number Of Ingredients 20

Ingredients

100g/3½oz toor dal (yellow split pigeon peas), well rinsed
1 small onion, chopped
100g/3½oz carrots, cut into 2cm/¾in chunks
100g/3½oz pumpkin or butternut squash, peeled and cut into 2cm/¾in chunks
100g/3½oz green beans, cut into 2cm/¾in lengths
1 medium tomato, chopped
1½ tsp ground turmeric
1½ tsp sugar
1½ tsp salt
50ml/2fl oz vegetable oil
1 tsp chana dal
1 tsp fenugreek seeds
1 tsp coriander seeds
4 dried Kashmiri chillies with seeds
handful fresh curry leaves
1 tsp asafoetida
2 tbsp vegetable oil
1 small onion, finely chopped
1 tsp black mustard seeds
1½ tsp fenugreek seeds

Steps:

For the vegetables, pour 1.5 litres/2½ pints of water into a large, deep pan and bring to the boil. Add the tur dal, onion, carrots, pumpkin, green beans and tomato and lower the heat to medium-low. Simmer uncovered for 30 minutes. Stir in the turmeric, sugar and salt and simmer gently for a further 15 minutes, or until the dal is soft.
For the masala, heat the vegetable oil in a frying pan over a medium heat. Once hot, add the rest of the masala ingredients and fry for 30 seconds to one minute, or until fragrant. Tip them into a spice grinder or mini food processor, along with the oil, and blend to a paste. Stir the paste into the pan of vegetables.
For the tarka, heat the oil in a clean frying pan over a medium heat and fry the tarka ingredients for 10 minutes, or until the onion is softened and golden-brown. Stir this into the pan with the vegetables, along with any oil, and serve.

Nutrition Facts : Calories 192kcal, CarbohydrateContent 16g, FatContent 11g, FiberContent 4g, ProteinContent 5g, SaturatedFatContent 1.5g, SugarContent 5.5g

SAMBAR RECIPE - BBC FOOD

Sambar recipe - BBC Food image

This easy sambar is packed with vegetables and topped with a 'tarka' of fried onions with spices. Sambar is vegan and gluten-free, and is traditionally served over rice or with dosas or idlis in Tamil Nadu. This meal, if served as six portions, provides 192kcal, 5g protein, 16g carbohydrate (of which 5.5g sugars), 11g fat (of which 1.5g saturates), 4g fibre and 1.3g salt.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4-6

Number Of Ingredients 20

Ingredients

100g/3½oz toor dal (yellow split pigeon peas), well rinsed
1 small onion, chopped
100g/3½oz carrots, cut into 2cm/¾in chunks
100g/3½oz pumpkin or butternut squash, peeled and cut into 2cm/¾in chunks
100g/3½oz green beans, cut into 2cm/¾in lengths
1 medium tomato, chopped
1½ tsp ground turmeric
1½ tsp sugar
1½ tsp salt
50ml/2fl oz vegetable oil
1 tsp chana dal
1 tsp fenugreek seeds
1 tsp coriander seeds
4 dried Kashmiri chillies with seeds
handful fresh curry leaves
1 tsp asafoetida
2 tbsp vegetable oil
1 small onion, finely chopped
1 tsp black mustard seeds
1½ tsp fenugreek seeds

Steps:

For the vegetables, pour 1.5 litres/2½ pints of water into a large, deep pan and bring to the boil. Add the tur dal, onion, carrots, pumpkin, green beans and tomato and lower the heat to medium-low. Simmer uncovered for 30 minutes. Stir in the turmeric, sugar and salt and simmer gently for a further 15 minutes, or until the dal is soft.
For the masala, heat the vegetable oil in a frying pan over a medium heat. Once hot, add the rest of the masala ingredients and fry for 30 seconds to one minute, or until fragrant. Tip them into a spice grinder or mini food processor, along with the oil, and blend to a paste. Stir the paste into the pan of vegetables.
For the tarka, heat the oil in a clean frying pan over a medium heat and fry the tarka ingredients for 10 minutes, or until the onion is softened and golden-brown. Stir this into the pan with the vegetables, along with any oil, and serve.

Nutrition Facts : Calories 192kcal, CarbohydrateContent 16g, FatContent 11g, FiberContent 4g, ProteinContent 5g, SaturatedFatContent 1.5g, SugarContent 5.5g

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