Butternut squash, red lentil, and eggplant sambhar from Food52 by Meera Sodha

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Notes about this recipe

  • Jane on October 03, 2018

    I made this x3 as had eggplant and butternut squash to use up and it made a huge pot. I used sugar snap peas instead of green beans - I think you could vary the vegetables according to what you have, This will be great to freeze in individual portions for winter dinners or lunches. I didn't have curry leaves or tamarind paste so the flavor wasn't as authentic but it still tasted pretty good.

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