It had been sometime since I had sambar (a versatile Indian lentil curry that is used for just about any South Indian dish) and I was craving for some.... Since I did not have the right type of lentils but only the red lentils, I decided to just go ahead with it and try making the sambar. However, somehow, despite the long cooking time, the lentils did not disintegrate like they were suppose to. In the end, I was not left with sambar but a still as delicious tasting semi-globular lentil curry. With a side dish of stir fried spinach and rice, it made quite a decent meal.
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