Infused Sambar

This is my own sambar that is a mixture of 3 or 4 that I have prepared. Everytime something different comes out. For veggie alternatives use turnips, potatoes, or eggplant.

3/4 cup of toor dal (red lentils can be substituted, but color will not be correct)
3/4 cup of yellow lentils
4 cups water
2 carrots, cut into chunks
1 zucchini, cut into chunks
3 tomatoes cut into chunks
15 string beans cut into fourths
1/2 onion chopped finely
1 tablespoon tumeric
2 teaspoons salt
1 tablespoon cilantro powder
1 teaspoon cumin
1 tablespoon sambar masala
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
1-2 jalapeno peppers, seeded and cut in half
8 curry leaves
1 dried red pepper
2 teaspoons tamarind paste or 1 tablespoon lemon juice
fresh coriander as a garnish


Soak the lentils for 30 minutes before preparation. In a large pot put the oil and heat it. Then add the black mustard seeds after they pop add jalapeno peppers, dried red pepper, curry leaves, and onion. Once the onion is browned add the water, and the variety of lentils. Boil for five minutes. Once boiling on low heat add the carrots, zucchini, tomatoes and string beans. Mix well, then add the turmeric, salt, cilantro, cumin, sambar powder, and tamarind paste. If you are using lemon juice keep the sambar on a low boil for 20 minutes then add the lemon juice and cook for 5. Garnish with coriander and serve with rice.