Butternut squash, aubergine + red lentil sambhar from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 173) by Meera Sodha

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Notes about this recipe

  • Tealismyname on June 12, 2022

    Took longer than expected but tast was really nice-- you can definitely change up the veggies you use.

  • jenburkholder on August 06, 2020

    This was good, although I admit I used a bit of my own sambhar blend, which probably affected the outcome. We also used cauliflower instead of green beans, and overall upped the amount of vegetables. Perfectly nice part of the meal.

  • 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.

  • patioweather on October 03, 2018

    Very tasty, but I wish it were less work. I originally wanted to make it in the instant pot, but then I realized you had to add different vegetables in five minute increments. Maybe next time I'll throw it all in anyway and not worry about if certain vegetables are too soft. I like spicy food, but if you are more sensitive to spice, then I would start with much less and taste as you go.

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