Vegetarian

black eyed beans pumpkin sambar takes 20 minutes to prepare.

black eyed beans pumpkin sambar takes 20 minutes to cook.

black eyed beans pumpkin sambar makes 4 servings.

The ingredients for black eyed beans pumpkin sambar are:

for pressure cooking lobia/black eyed beans:
? cup black eyed beans/cow peas/lobia/chawli/alasande/karamani
3 cups water

other ingredients:
250 gms kabocha pumpkin, diced
1/2 can tomatoes
salt as required
water if required to be added later

to be ground:
3 tsp coriander seeds
2 tsp cumin seeds
? tsp methi seeds
2-3 dry red chilies
? cup coconut
2-3 shallots or 1 small onion, chopped
2-3 garlic, chopped

for tempering:
0.5 tbsp oil
1 tsp mustard seeds
2-3 dry red chilies
pinch of asafoetida/hing
1 sprig curry leaves

garnish:
1 to 2 tbsp coriander leave for garnish

Here is how you make black eyed beans pumpkin sambar:

INSTRUCTIONSrinse and soak ? cup black eyed beans/lobia/chawli beans for a hour or two or overnight. drain the beans and then pressure cook with 3 cups water for 4 to 5 whistles or till they are cooked and softened. make sure that they do not become too mushy. keep aside. you can also cook the beans directly without soaking them. depending on the quality of the beans, it may take less or more time for them to cook. so you can cook for 3 to 4 whistles first. check the beans once the pressure settles down on its own. if they are not cooked and softened, then pressure cook for a few more whistles.in a pan dry roast 3 tsp coriander seeds, 2 tsp cumin seeds, ? tsp methi seeds and 2-3 dry red chilies till fragrant.grind the roasted spices with ? cup grated coconut, 2-3 shallots or 1 small onion and 2-3 garlic to a smooth paste with some water. keep aside.then add 200 or 250 grams diced pumpkin to the cooked chawli beans. stir very well.simmer for 3 to 4 minutes.then add the ground coconut paste along with diced tomatoes. you can also add more water, if the sambar looks thick.stir very well.season with salt and simmer the sambar on a low to medium flame, till the pumpkin cubes are cooked.heat 1.5 to 2 tbsp oil in a small pan. crackle 1 tsp mustard seeds first. then add 2-3 dry red chilies, pinch of asafoetida and 1 sprig curry leaves. saute till the red chilies change their color. immediately add this tempering to the sambar. cover for 5 minutes and let the tempering flavors infuse with the sambar.garnish with coriander leaves and serve cowpea pumpkin sambar hot with steamed rice.Serving Size:�5

The nutritional information for black eyed beans pumpkin sambar is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 293.4

• Total Fat: 9.4 g
• Cholesterol: 0.0 mg
• Sodium: 655.5 mg
• Total Carbs: 46.6 g
• Dietary Fiber: 11.0 g
• Protein: 10.5 g