Lentil and vegetable sambar with rice

Ingredients

For 1 serving

• Red lentils50 g
• Eggplant80 g
• Zucchini80 g
• Carrots50 g
• Tomatoes80 g
• Tamarind10 g
• Curry powder1 teaspoon
• Mustard seeds1 teaspoon
• Fenugreek1 pinch
• Turmeric1 pinch
• White rice55 g
• Sunflower oil2 teaspoons
• Saltto taste

Contains: mustard,

In season: June – September

Method

1. Rinse the red lentils until the water runs clear, put them in a pan with the turmeric and about four times their volume of water and simmer over medium-low heat for 15 minutes, until they fall apart.
2. Meanwhile rinse the rice and boil it in salted water for the time on the packet, until tender; drain and keep covered. Soak the tamarind in half a glass of hot water, squeeze and strain it.
3. Cut the aubergine, courgettes and carrots into pieces of about 2 cm and the tomatoes into wedges.
4. Add the vegetables, tamarind water and curry powder to the lentils, season with salt and simmer for 12 minutes over medium-low heat, until the vegetables are tender.
5. Heat the sunflower oil in a small pan over medium heat with the mustard seeds and fenugreek until the mustard seeds pop; pour it straight over the sambar.
6. Serve the sambar with the rice.