Step 1

Combine the toor dal, water and turmeric in a pot. Bring to a simmer and cook, covered, over low heat until they start to fall apart. This takes 20-30 minutes.

Step 2

Add the chopped tomatoes, green chilies, sambar powder and chili powder. Simmer until the lentils are pretty much broken down. This can take another 20-30 minutes.

Step 3

Add the potatoes, beans, onions and salt. Simmer for 5-10 minutes.

Step 4

Heat the oil over medium heat in a small skillet. Add the chilies, mustard seed and cumin seed and cook until the seeds start to pop. Press the chilies into the oil. Flip them. This takes about 30 seconds.

Step 5

Add the curry leaves and cook another 20-30 seconds.

Step 6

Add the tempering into the sambar. Stir in the tamarind and cilantro. Cook for 5 minutes. Add enough water to make the consistency a bit runny. Taste for salt and adjust

Step 7

Serve with Indian flatbreads or rice as a vegetarian meal or serve as a side with whatever other curries you want. No rules here...