Madras Sambal - Indian Lentil, Potato and Green Beans

October 18, 2025

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This was very tasty. It was my first time making (and eating) this so I'm not sure if the dish was supposed to be as dry as it turned out. I served it with plain yogurt and it turned out to be the perfect (and easy) condiment.

The recipe called for curry leaves but I didn't have any, so I used curry powder. I also didn't have any coconut (I must have used it up on cookies) but I bet that would have been a delicious garnish!

Here are the spices. You can see the fenugreek seeds on the top left. They're very bitter. I know this because I ate one raw. You can find them at speciality stores or at the bulk store in the spice section.

The finished dish.

Madras Sambal - Indian Lentil, Potato and Green Beans
Adapted from Best Ever Indian Cookbook
Makes 4 servings

Ingredients

1 cup red split lentils
2 1/2 cups water
1/2 teaspoon ground turmeric
2 large potatoes, diced
2 tablespoons oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1 teaspoon curry powder (mild or hot)
1 onion thinly sliced
2 cups green beans cut into 1" pieces
1 teaspoon salt
1/2 teaspoon chili powder
1 tablespoon lemon juice

Directions

Rinse the lentils in cold water until the water runs clear. Place the lentils, water and turmeric in a pot and boil for 20 minutes or until lentils are tender. In the meantime, boil the potatoes just until tender. Drain both.
In a large pan, fry the seeds and curry over medium heat for 2 minutes. Add the onion and green beans and cook for another 7 minutes. Add the drained potatoes and cook for another 2 minutes. Stir in the lentils, salt, chili powder and lemon juice. Cook just to heat through.
Serve with plain yogurt.