Pumpkin And Dill Sambar - cooking recipe

Ingredients

1 inch fresh gingerroot, finely grated
2 cups chopped pumpkin
1/2 teaspoon turmeric
2 teaspoons salt
1/2 cup toor dal (yellow pigeon lentils)
1/2 cup chopped fresh dill (fennel)
3 cups water
2 teaspoons brown sugar or 2 teaspoons jaggery
1/2 lemon, juice of
masala
1/2 tablespoon vegetable oil
4 dried red chilies
1/2 teaspoon fenugreek seeds
1 tablespoon bengal gram dal
3 tablespoons coriander seeds
1/2 teaspoon hing (asafoetida)
1 teaspoon cumin seed
1 teaspoon black peppercorns
1/2 1/2 unsweetened coconut or 5 tablespoons dried unsweetened coconut
seasoning
2 teaspoons ghee
1 teaspoon cumin seed
1 teaspoon black mustard seeds
1 dried red chili
1/4 teaspoon hing (asafoetida)
1/2 sprig curry leaf (about 8-10 leaves)

Preparation

Heat the oil for the masala in a large frypan. Add all the masala ingredients except for the coconut and stir fry on medium heat for about three minutes until dal and seeds begin to turn brown and a strong aroma is given off. Place in electric blender with coconut and add just enough water to turn the mixture into a smooth paste (about 1/2 cup water or as needed). Remove paste from blender and set aside.
Heat the ghee in a large pot on medium heat. Add the seasoning ingredients. When the mustard seeds begin to pop, add the ginger. Stir fry for approximately 1 minute. Then add the pumpkin, toor dal, salt and turmeric. Stirfry another minute making sure the seasoning is well mixed with the vegetables and dal. Add half of the chopped dill (1/4 cup). Add water and bring pot to the boil. When boiling, place lid on the pot and reduce heat to very low. Cook, covered, for approximately 35 mins or until the dal is soft. Lift the lid occasionally to stir the contents and add more water if necessary. After the 35 mins above, add the masala paste, sugar and lemon juice. Cook, uncovered, for a further 5 to ten minutes. Garnish with the remaining dill leaves and serve hot with steamed rice.