Sambar recipe

1 tbsp yellow split peas

2 tsp coriander seeds

200g split pigeon pea lentils (tuvar dal)

6 curry leaves

100g tamarind pulp

2 tbsp vegetable oil

1 tsp mustard seeds

1 tsp fennel seeds

tsp cumin seeds

4 dried red chillies

1 medium aubergine , trimmed and cut into butternut squash, peeled, deseeded and cut into 2cm pieces

3 medium carrots, peeled and cut into 2cm pieces

1 tsp ground turmeric

1 tsp sea salt (or to taste)

50g okra, washed, dried and trimmed

4 tomatoes, skinned and finely chopped

1 tsp ground coriander

1 tsp red chilli powder