Mixed Vegetables Cooked in Lentil Sauce


Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

In the south of India vegetables and lentils are frequently simmered together into a spicy mélange known as Sambaar. Red lentils have a robust, almost meaty flavour; here they form a sort of sauce for the vegetable chunks. Serve accompanied by steamed rice and a fresh chilli relish or chutney, as well as a bowl of plain yogurt.


  • 100 g/4 oz Masoor dahl (red lentils), well picked over to remove any tiny pebbles
  • 600 ml


  1. Cook the lentils in the stock until just tender, about 30 to 40 minutes.
  2. Sauté the onions, garlic, ginger and chilli in the oil; add the spices and vegetables and continue cooking for 5 minutes longer.
  3. Add the cooked vegetables to the lentil mixture and simmer until the vegetables are tender. Season with the lemon or lime juice and salsa, and serve im