Pumpkin and Lentil Sambar

Ingredients

• 600 g butternut squash
• 200 g red split lentils
• 2 tbsp tamarind paste
• 2 tbsp sambar powder
• 1 white onion
• 3 tomatoes
• 1 tsp mustard seeds
• 1 tsp dried curry leaves
• 2 tbsp rapeseed oil
• 1 tsp ground turmeric

Method

1. 1

   Cook the lentils with the turmeric in 800 ml water for 20 minutes until mushy. Dice the squash into 2 cm cubes and chop the tomatoes and onion.

2. 2

   In a large pot, heat the oil over a medium-high heat. Add the mustard seeds and curry leaves and let them splutter for 30 seconds.

3. 3

   Add the onion and fry for 5 minutes until translucent. Stir in the sambar powder and cook for 1 minute.

4. 4

   Add the squash, tomatoes, tamarind paste and 300 ml water. Bring to the boil and cook for 15 minutes until the squash is tender.

5. 5

   Pour the cooked lentils into the pot, stir everything together and simmer for 5 minutes. Adjust the thickness with water if needed.

6. 6

   Season with salt and serve in deep bowls with steamed rice.