Green Bean Sambar with Red Lentils
Lalkila Kitchen · Plant based · Vegetarian · Dal · Vegetables · Main dishes
This simplified sambar pairs soft lentils with green beans cooked separately. Tamarind gives the dish its sour edge. Keep water beside the hob so the lentils can soften fully without becoming a thick paste before you add the seasoning.
Ingredients
- 250 g split red lentils, rinsed
- 750 ml water initially, plus more as needed
- 1/2 tsp turmeric
- 1 tbsp tamarind paste, adjusted to its strength
- 2 tbsp vegetable oil
- 2 small shallots, chopped
- A small pinch of asafoetida
- 1/2 tsp ground fenugreek
- 1/2 tsp black mustard seeds
- 10 curry leaves
- 1–3 small dried red chillies, to taste
- 140 g green beans, trimmed and halved
- Salt to taste
Method
- Simmer lentils with turmeric in the measured water until very soft; top up as needed.
- Boil green beans separately until tender, then drain.
- Heat oil and crackle mustard. Soften shallots, then add fenugreek, asafoetida, curry leaves and chillies briefly without scorching.
- Combine with lentils, beans and tamarind. Simmer, adjust salt and water, and taste before adding more tamarind.
Cooking notes
Plant-based as written. Tamarind pastes vary in concentration, so begin with less if yours is labelled concentrated. This is an adaptation of one published version, not a definition of how every household makes sambar. Check compounded asafoetida for added wheat if relevant.
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Source and adaptation
Adapted in original wording from John Torode's “Sambar,” Good Food, May 2012. Original recipe.
Uses red lentils, more initial water, tamarind after softening, fewer chillies and a smaller pinch of asafoetida.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.