In my free time, I love sharing homemade meals prepared with fresh vegetables from my allotment. If you haven’t already, check out my previous post for a simple, nutritious recipe using seasonal produce. Stay tuned for more delicious plant-based recipes coming soon!
As a yoga teacher and allotment enthusiast, I love bringing fresh, organic produce into my kitchen. This simple, nourishing recipe uses chillies from my small greenhouse and other vegetables from my allotment to create a delicious, plant-based meal. After a deep yoga practice, it’s important to refuel your body with wholesome, balanced meals, and this South Indian-inspired sambar is perfect for that.
Ingredients:
• 2 medium-sized potatoes (from the allotment), peeled and chopped
• 3-4 green tomatoes (from the allotment), chopped
• 2 large onions (from the allotment), sliced
• 2-3 fresh chilies (from the allotment greenhouse), slit lengthwise
• A handful of green beans (from the allotment), chopped
• 1 cup yellow lentils (toor dal)
• 1 tablespoon tamarind paste
• 1 teaspoon turmeric powder
• 1 tablespoon sambar powder
• 1 teaspoon mustard seeds
• A few curry leaves
• 2 tablespoons oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish
Instructions:
1. Rinse and cook the lentils in water until soft, then mash them and set aside.
2. In a large pot, heat the oil or ghee and add mustard seeds. Once they start to splutter, add curry leaves.
3. Add the onions, green beans, potatoes, and chilies, and sauté for a few minutes.
4. Add the chopped green tomatoes and cook until softened.
5. Mix in the turmeric powder, sambar powder, and tamarind paste. Stir well.
6. Add the cooked lentils to the vegetable mixture, along with enough water to reach your desired consistency.
7. Season with salt and let the sambar simmer for 10-15 minutes to let the flavors meld together.
8. Garnish with fresh coriander leaves and serve hot with rice or dosa.
By using the fresh vegetables I grow in my allotment, I get to enjoy healthy, locally-sourced meals that nourish both body and soul.
When I’m not teaching yoga, I love spending time at my allotment near the studio in Welwyn Garden City. It’s where I find peace, tending to the earth and collecting fresh vegetables that I’ll later turn into flavorful, nourishing Indian dishes. Growing British produce that’s easy to cultivate has become a passion of mine, and I’m excited to share these simple, healthy recipes with you.
Soon, I’ll be publishing a series of recipes inspired by the vegetables I grow, blending British ingredients with Indian cooking traditions. These dishes are perfect for anyone looking to bring the best of both worlds to their kitchen. I can’t wait to share this journey from the garden to the plate with my students!
Beginner steps for eka padasana asana in my private studio, Welwyn Garden City
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