Some recipes just feel like a warm hug, and this Slow Cooker Tamarind and Pumpkin Sambar is one of them. With soft, tender pumpkin, tangy tamarind, and fragrant spices, every bite feels special. Make a big batch because leftovers are pure gold.

The flavors deepen overnight, and it’s perfect with rice, flatbread, or even on its own when you need something wholesome and delicious.

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Recipe Ingredients

• 300 g (1½ cups) yellow lentils, soaked for 30 minutes, drained and rinsed
• 1 kg (2 lb 4 oz) jap or kent pumpkin, cut into 2 cm (¾ in) slices
• 2 tbsp ghee or butter
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp brown mustard seeds
• 2 tbsp curry leaves
• 1 tbsp tamarind concentrate
• Fresh coriander (cilantro) sprigs, for serving

For the Sambar Spice Mix:

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp fenugreek seeds
• ½ tsp black peppercorns
• 1 tsp chili flakes
• 1 tbsp desiccated coconut
• 1 tsp ground turmeric
• ½ tsp ground cinnamon

How To Make Slow Cooker Tamarind and Pumpkin Sambar

1. Prepare the lentils: Add the soaked lentils to the slow cooker with 750 ml (3 cups) of water. Cook the lentils on high for 2 hours, stirring occasionally to ensure they cook evenly.
2. Add the pumpkin: Place the pumpkin slices into the slow cooker with the lentils. Cook for 1 hour or until the pumpkin begins to soften without falling apart.
3. Toast the spices: Toast the coriander, cumin, and fenugreek seeds, along with peppercorns, chili flakes, and coconut, in a dry pan. Stir constantly until fragrant, then grind into a fine powder.
4. Prepare the spice mix: Combine the ground spices with the turmeric and cinnamon in a bowl. Mix well to create a balanced spice blend for the dish.
5. Cook the aromatics: Heat the ghee in a frying pan over medium heat, and sauté the onion, garlic, mustard seeds, and curry leaves. Stir frequently for 5 minutes until the onions are soft and translucent.
6. Combine and simmer: Add the spice mix, tamarind concentrate, and 250 ml (1 cup) of water to the frying pan. Stir thoroughly, then transfer the mixture to the slow cooker.
7. Finish cooking: Cook everything together for an additional 1 to 1½ hours, until the lentils and pumpkin are tender and the flavors are fully combined. Stir gently to avoid breaking the pumpkin.
8. Season and serve: Taste the dish and adjust with salt as needed. Garnish with fresh coriander sprigs and serve hot alongside rice or flatbread.

Recipe Tips

• Use fresh pumpkin for better flavor: When possible, choose fresh jap or kent pumpkin for its rich sweetness and firm texture, which holds up beautifully in the slow cooker.
• Adjust spice levels to your preference: If you prefer less heat, reduce the chili flakes in the sambar spice mix to half the recommended amount.
• Prep ahead for convenience: Chop the onion, garlic, and pumpkin the night before to save time when assembling the recipe in the morning.
• Enhance the tanginess with lime juice: If you want a sharper tang, squeeze a little lime juice into the sambar before serving.
• Experiment with additional vegetables: Add vegetables like carrots, zucchini, or eggplant during the last hour for more variety and extra nutrients.

Recipe FAQs and Variations

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• Seeded and Stuffed Carnival Squash In Slow Cooker
• Slow Cooker Fruit-Stuffed Acorn Squash
• Slow Cooker Creamy Butternut Squash Risotto