Spicy lentil soup with squash tomato and green beans sambar

Ingredients

• 100g/3½oz toor dal (yellow split pigeon peas), well rinsed
• 1 small onion, chopped
• 100g/3½oz carrots, cut into 2cm/¾in chunks
• 100g/3½oz pumpkin or butternut squash, peeled and cut into 2cm/¾in chunks
• 100g/3½oz green beans, cut into 2cm/¾in lengths
• 1 medium tomato, chopped
• 1½ tsp ground turmeric
• 1½ tsp sugar
• 1½ tsp salt
• 50ml/2fl oz vegetable oil
• 1 tsp chana dal
• 1 tsp fenugreek seeds
• 1 tsp coriander seeds
• 4 dried Kashmiri chillies with seeds
• handful fresh curry leaves
• 1 tsp asafoetida
• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 1 tsp black mustard seeds
• 1½ tsp fenugreek seeds

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