Indian food provides a diversity of vegan meals, filled with good proteins and yummi veges. And are suitable for improvisation. The truth is all you need is some Indian spices and your imagination. So, here I am, making my favourite walk along the vegetable-abundant nearby farmer’s market, thinking: ” How about trying something with that Sambhar masala my friend brought from India? Oh, let’s get those eggplants, and carrots. And yes, definitely some string beans and radish…” In the end I found myself with more luggage that I could possibly carry home on my own, but the result was worth it and spicy.
Here’s how it goes – just make sure you’ve prepared all the ingredients in advance, as it cooks quite quickly once started:
What you need for 2-3 hungry people (40 minutes):
1 tea cup of red lentils
1 large eggplant cut into long slices
1 average carrot, diced
300 g of pumpkin, peeled and cut into large cubes
1 average white radish, dices
1 onion, minced
some garlic, minced
2 red chilis
2 tbsp of sambhar masala
2 teacups of water
3 tbsp vegetable oil
Heat the oil in a large pan with cover. Add the Sambhar masala and let the oil absorb its divine taste for 30 seconds.
Put in the garlic and the onions and mix. now add the carrot, the radish, the pumpkin, mix well, cover and let it cook for 3-4 minutes.
Next – add the chilis, the aubergine slices, and again – mix and cover for another 2 minutes.
Then add the lentils and the water, lower the heat. Let it simmer for 15-20 minutes until the lentils are soft and the liquid is almost absorbed.
Serve with flat bread or rice.