Tonight's dinner was a bit of an experiment because I've never made sambar with masoor dal and I've never made blue potatoes Indian-style. I'm happy to say that it was a success. The masoor dal has an aroma of "normal" green or brown lentils, unlike the toor dal which we usualy eat. I realized after eating that I forgot the curry leaves, but somehow it didn't seem to detract from the meal. Nevertheless, next time I will try to remember to add it to this dish. I also let the sambar cook a little longer this time and thicken a little more. I'm looking forward to leftovers for lunch tomorrow.
After dinner I cut and boiled a delicata squash to avoid wasting it before it goes bad. I also added some white onion, salt and a dash of sambar powder for a little kick. I'm not sure yet if I will combine it with something else or eat it strait. Either way, I'll be happy if my first attempt at cooking delicata turns out to be OK.
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