Butternut Squash Sambar

Published Nov. 5, 2024

Prep & Cook Times

• Total Time: 1 hour 35 minutes

• Prep Time: 15 minutes

• Cook Time: 1 hour 20 minutes

Overview

This vibrant South Indian sambar, a tangy, spiced lentil stew, is elevated with sweet butternut squash, root vegetables, and aromatic whole spices. Traditionally paired with rice, idlis, or dosas, this recipe balances sourness from tamarind, heat from Kashmiri chilies, and umami depth from toasted sambar powder.

Ingredients

For the Sambar Powder

• 2 dried red Kashmiri chilies (whole)

• 1½ teaspoons chana dal (split chickpeas)

• ½ teaspoon urad dal (husked split black lentils)

• 1½ teaspoons coriander seeds

• ½ teaspoon cumin seeds

• ¼ teaspoon fenugreek seeds

• ¼ teaspoon black peppercorns (≈20)

• 5 fresh curry leaves

• ⅛ teaspoon ground turmeric

For the Sambar

• 1 cup toor dal (split pigeon peas), rinsed until water runs clear

• ½ small butternut squash (≈8 oz), peeled, seeded, cubed (1-inch)

• 1 large Yukon Gold/russet potato, peeled, cubed (1-inch)

• 1 large carrot, peeled, cubed (1-inch)

• 1 large yellow onion, peeled, cubed (1-inch)

• 1 tablespoon vegetable oil

• 12 × 2.5-inch pieces thawed frozen moringa (drumsticks, optional)

• 5 chopped frozen okra (optional; fresh okra may be substituted)

• 1 large tomato, cut into 1.5-inch chunks

• ½ teaspoon Kashmiri red chili powder (adjust to taste)

• ¼ teaspoon ground turmeric

• Kosher salt (to taste)

• 1 teaspoon tamarind paste (adjust to taste)

• ½ cup roughly chopped cilantro

For the Tadka (Spiced Ghee/Tadka)

• 1 tablespoon ghee or vegetable oil

• ½ teaspoon black mustard seeds

• 2 dried red Kashmiri chilies, broken into halves

• 10 fresh curry leaves

For the Sambar Base

• 4 cups water (for toor dal)

• Additional water as needed (for cooking vegetables)

Preparation

Step 1: Cook the Toor Dal

In a medium pot, combine toor dal with 4 cups water. Bring to a boil, then skim off surface foam (if any) with a slotted spoon. Reduce heat to medium-low, partially cover, and simmer, stirring occasionally, until dal is soft and most water is absorbed (45–60 minutes). If dal dries out before softening, add ½ cup water. Once tender, mash coarsely with a wooden spoon until creamy. Set aside.

Step 2: Prepare Sambar Powder

In a dry, small pan over medium heat, toast:

• Red chilies, chana dal, and urad dal for 2 minutes, stirring frequently until dals turn golden-brown. Transfer to a bowl.

• Add coriander, cumin, fenugreek, and peppercorns to the pan. Toast for 2 minutes until fragrant. Add curry leaves and toast 30 seconds more until crisp. Transfer all toasted spices to the bowl with turmeric.

• Once cool, grind the mixture in a spice grinder to a fine powder. Store in an airtight container (yields ~2 tbsp sambar powder).

Step 3: Prep Vegetables

Peel and cube butternut squash, potato, carrot, and onion into 1-inch pieces. Dice tomato and set aside.

Step 4: Simmer the Vegetables

In a large pot, heat vegetable oil over medium heat. Add cubed squash, potato, carrot, and onion; sauté 2 minutes. If using, add moringa and okra, followed by tomato, chili powder, turmeric, and 2 tsp salt. Stir 1 minute. Add 4 cups water to cover vegetables, then bring to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes until vegetables are fork-tender (not mushy).

Step 5: Combine Dal & Sambar Powder

Stir in 2 tbsp sambar powder, tamarind paste, and mashed dal. Simmer uncovered until slightly thickened (5 minutes). Adjust salt, tamarind, and chili powder to taste. Stir in cilantro and remove from heat.

Step 6: Finish with Tadka

In the same pan used for sambar powder, heat ghee over medium heat. Add mustard seeds; cook 1–2 minutes until they pop. Add broken red chilies and cook 1 minute until fragrant. Add curry leaves and cook 30 seconds until crisp (avoid splatters by standing back). Pour hot tadka over the sambar, stir gently, and serve immediately.

Tips & Variations

• Substitutions: Replace butternut squash with pumpkin or sweet potato. Use frozen “sambar mix” (okra, carrot, potato) for convenience.

• Moringa: Fresh moringa pods (drumsticks) are edible; discard tough outer skin and scrape flesh for use.

• Shortcuts: For busy cooks, use pre-ground sambar powder from Indian markets. Cook toor dal in an Instant Pot (3 cups water, high pressure 8 minutes, natural release).

Community Insights

• South Indian Home Cooks: Sambar is a staple—pair with hot rice, idlis, or dosas. Add peanut or coconut chutney for contrast.

• Texture Notes: Okra can be slimy; frozen okra minimizes this. For a richer sambar, add 1 tbsp yogurt (optional).

Enjoy this comforting, aromatic stew, perfect for cooler evenings or as a nutritious vegetarian meal!