A healthy twist on South Indian Sambar made with 100% butternut squash as a base. This keto Indian diet sambar recipe is a great replacement for dal made sambar.
1tablespoonfinely chopped/crushed raw peanuts (optional)
1tablespoonshredded coconut (optional)
½fresh squeezed lemon juice
5curry leaves (optional)
3whole dried red chili peppers (optional)
1teaspoonsambar masala (more or less), I like to use Badshah Brand Sambar Masala
chopped cilantro for garnishment
salt
red chili powder
OPTIONAL: A variation of steamed/sauteed vegetables (peas, carrots, potatoes, drumsticks, onions, zuchinni, etc)
Instructions
Place a pot on the stove top with medium heat.
Pour the butternut squash and water into the pot.
Add steamed/sauteed vegetables, ginger, dry coriander powder, turmeric, salt, red chili powder, lemon juice, curry leaves, sambar masala, coconut, and peanuts. Bring the contents to a boil.
While the soup heats, prepare the tempered oil. In an XSmall pan heat some oil. Then add the mustard & cumin seeds and wait for them to pop.
Immediately add hing (asafaetido) and whole dried red chili peppers.
Pour the tempered oil in the butternut squash soup pot as soon as the chili peppers have cooked for a few seconds. (NOTE: work very quick with the tempered oil to prevent ingredients from excessive browning)
Let the soup boil for another 2-3 minutes and serve.
Enjoy as a replacement for sambar, daar/daal, or a soup.
Notes
TO SAVE DISHES:I steam the butternut squash in an Instant Pot. I puree with a hand blender and then set the pot to saute mode while continuing on with the recipe. Tip: In a small 1-2qt pot I sautee/steam vegetables first, empty it into the sambar, and then do the tempered oil after a quick paper towel sweep in the same pot.