Sambhar – Lentil Curry


  • Black Mustard Seeds (½ tsp crushed)
  • Cardamom Masala (2 tsp)
  • Cauliflower Florets (8)
  • Crushed Red Chillies (2 tsp)
  • Fresh Coriander (to garnish)
  • Garlic Cloves (2 crushed)
  • Mooli (225ml / 8oz peeled and thickly sliced)
  • Okra (12 top and tailed)
  • Onion (1 medium thickly sliced)
  • Red Lentils (225g / 8oz)
  • Red Pepper (1 deseeded & chopped)
  • Sea Salt (to taste)
  • Tomatoes (4 quartered)
  • Turmeric (2 tsp)
  • Unrefined Light Muscovado Sugar (2 tsp)
  • Vegetable Oil (4 tbsp)
  • White Cumin Seeds (½ tsp)


1) Put the lentils and turmeric in a large pan, cover with water and bring to the boil. Cover and simmer until the lentils are mushy which should take about 20 minutes. Add a bit more water if needed.

2) Mash up the lentils then add the okra, cauliflower, mooli, onion and muscovado sugar. The consistency should be like a thick soup so again add more water if needed.

3) Mix in the cardamom masala and simmer until the vegetables are tender – about 15 to 20 minutes.

4) Add the tomatoes, red pepper and sea salt, cover and keep warm.

5) For the tempering heat the oil in a frying pan. Add all the spices and garlic and fry until it crackles.

6) Pour the tempering over the lentil curry and serve garnished with coriander.

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