Pumpkin Sambar

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Get your tools and everything ready

   Keep these ready before you switch on the gas: chopping board, knife, measuring spoons, measuring cups, mixing bowl, kadhai/wok, stirring spoon/spatula, serving bowl. Wash, peel and chop everything in the list above and line the bowls next to the stove. Indian cooking moves fast once the pan is hot, so having it all within arm's reach is what keeps a first-timer calm.

2. 02

   Step 1

   Pressure cook toor dal till mushy and whisk smooth. Keep the flame on medium unless the step says low, stir every 20-30 seconds so nothing catches at the bottom, and taste before moving on — salt goes in a pinch at a time.

3. 03

   Step 2

   Simmer pumpkin cubes in tamarind water with sambar powder and salt. Keep the flame on medium unless the step says low, stir every 20-30 seconds so nothing catches at the bottom, and taste before moving on — salt goes in a pinch at a time.

4. 04

   Step 3

   When the pumpkin is soft, add the dal and 1 cup water; boil 5 min. Keep the flame on medium unless the step says low, stir every 20-30 seconds so nothing catches at the bottom, and taste before moving on — salt goes in a pinch at a time.

5. 05

   Step 4

   Temper mustard, hing and curry leaves in oil and pour over. Keep the flame on medium unless the step says low, stir every 20-30 seconds so nothing catches at the bottom, and taste before moving on — salt goes in a pinch at a time.

6. 06

   Taste, finish and serve

   Turn off the heat and taste once more: flat means a pinch more salt, heavy means a squeeze of lemon. Serve hot. Serves 4 — use the serving selector above to scale every quantity.