Butternut Squash Red Lentil and Eggplant Sambhar

Ingredients

• 1 cup red lentils
• 4 tablespoons canola oil, divided
• 1/2 teaspoon fenugreek seeds
• 2 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 3/4 teaspoon black mustard seeds
• 12 fresh curry leaves
• 4 shallots, finely sliced
• 8 ounces butternut squash, cut into 1-inch cubes
• 1 small eggplant (10 1/2 ounces), cut into 1-inch cubes
• 4 medium, ripe tomatoes, chopped
• 1 1/2 teaspoons sugar
• 2 teaspoons tamarind paste
• 1 1/2 teaspoons nice red chili powder
• 7 ounces green beans, trimmed

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