Sambar (Indian lentil and vegetable curry)

Name: Sambar (Indian lentil and vegetable curry)
Prep time: 25 min
Total time: 85 min
Yield: 4
Cuisine: indian
Ingredients: 100 g aubergines; 2 ¼ tsp salt; 1 tbsp olive oil; 200 g waxy potatoes; 2 onions; 250 g yellow lentils; 1 tin chopped tomatoes (approx. 400 g); 7 dl water; 3 garlic cloves; 2 tsp tamarind paste; 2 tbsp Fine Food Sambar Masala Curry; 100 g baby spinach; 1 tsp lime juice

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Aubergine

100 g aubergines, cut into slices approx. 1 cm wide

¾ tsp salt

Curry

1 tbsp olive oil

200 g waxy potatoes, cut into slices approx. 1 cm wide

2 onions, coarsely chopped

250 g yellow lentils

1 tin chopped tomatoes (approx. 400 g)

7 dl water

3 garlic cloves, cut in half

2 tsp tamarind paste

2 tbsp Fine Food Sambar Masala Curry

1 ½ tsp salt

To serve

100 g baby spinach

1 tsp lime juice

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How it's done

Aubergine

Place the aubergine in a sieve over a bowl, add salt, leave to stand for approx. 30 mins.

Curry

Heat the oil in a pan. Add the potatoes, onions, and aubergines, sauté for approx. 5 mins. Add the lentils and all the other ingredients up to and including the curry, bring to the boil, then season with salt. Reduce the heat, cover and simmer over a low heat for approx. 30 mins., stirring occasionally.

To serve

Add the spinach and lime juice, mix and plate up.

Good to know

Serve with:	Plain yoghurt

How-tos

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