Name: Ash gourd and lobia sambar recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 1 cup ash gourd (white pumpkin) cubes; 1/4 cup Toor dal; 2 tbsp cooked lobia; 1 tbsp tamarind; 1 tomato; 2 tsp sambar powder; 1/4 tsp turmeric powder; Few finely chopped coriander leaves; Salt to taste; For tempering; 1/4 tsp fenugreek; 1/4 tsp mustard; 1/4 tsp urid dal; 1 tbsp finely chopped small onions; few curry leaves

ABOUT Ash gourd and lobia sambar RECIPE

Easy, flavourful and healthy dish with ash gourd (white pumpkins) and lobia. You can prepare this sambar within 20 minutes. Ash gourd(white pumpkin) and lobia are rich in fibre that is much needed to releive the conditions of constipation during pregnancy.

Ingredients Serving: 3

1 cup ash gourd (white pumpkin) cubes
1/4 cup Toor dal
2 tbsp cooked lobia
1 tbsp tamarind
1 tomato
2 tsp sambar powder
1/4 tsp turmeric powder
Few finely chopped coriander leaves
Salt to taste
For tempering
1/4 tsp fenugreek
1/4 tsp mustard
1/4 tsp urid dal
1 tbsp finely chopped small onions
few curry leaves

Instructions

Pressure cook the toor dal. Soak the tamarind in warm water and extract the juice.Take a deep vessel and add the tamarind extract. Add the ash gourd(white pumpkin cubes), salt and turmeric powder.
Check the pumpkins are cooked completely and then add the sambar powder and tomatoes.
Mix the sambar powder well without any lumps and add the cooked lobia (black eye beans) to the sambar.
Next, add the cook toor dal and some water. Mix them well and allow the sambar to boil well for 5 to 6 minutes.
When the sambar appears thick add the chopped coriander leaves and switch off the flame.
Heat a tsp of oil and add the fenugreek. Let them pop and add the mustard and urid dal. Then add the chopped small onions and curry leaves. Pour it to the hot sambar. Mix them well and close it with the lid.

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