See also: More vegetarian Indian food recipes
Ingredients:
- 1 cup red lentils
- 3 1/2 cups water
- 2 tbsp cold-pressed canola oil
- 1 tsp black mustard seeds
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 hot green chilies, seeded and minced
- 1 tsp grated ginger
- 1 14.5 ounce can diced tomatoes, drained
- 2 1/2 tsp sambar powder
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1 tsp salt
- 1 cup chopped carrots
- 1 cup chopped cauliflower
- 1 cup green beans, cut into 1-inch pieces
- 1 cup chopped eggplant
- 1 tbsp fresh lime juice
- 1/4 cup chopped cilantro
Preparation:
Combine the lentils and water in a pot and bring to a boil. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain.Heat the oil in a skillet over medium heat. Add the mustard seeds. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened, 5 minutes. Stir in the tomatoes, then add the sambar powder, coriander, cayenne, cumin, and salt.
Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften. Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes. If the mixture becomes too thick, add more water.
Stir in the lemon juice and cilantro and cook 5 minutes longer. Taste and adjust the seasonings.
Vegetarian Indian red lentil sambar recipe reprinted with permission from "Vegan Fire & Spice: 200 Sultry and Savory Global Recipes" by chef Robin Robertson.
