This recipe is slightly modified to suit American vegetables. The following recipe makes about 4 quarts of Sambar.

Ingredients:

• Yellow Spit Peas (Toor Dhal) (1 Cup)
• Potatoes (3 Large)
• Cucumber (2 Large)
• Eggplant (1 Small)
• Carrots (3)
• Onions (2 Large)
• Green Beans - Fresh or Frozen (1 Cup)
• Tomatoes (2 Large)
• Okra (1/2 lbs.)
• Green Pepper (3)
• Curry leaves (1 Stems)
• Chili Powder (1 Tsp.)
• Coriander Powder (1 Tsp.)
• Turmeric Powder (1 Tsp.)
• Salt (To taste)
• Sambar Powder (2 tsp.)
• Fenugreek Powder (1/2 Tsp.)
• Tamarind or Lemon Juice (To Taste)
• Coriander Leaves (Cilantro) (2-3 Stems)
• Oil (2 Tbsp.)
• Mustard seed, onions cut into small pieces and red chili for seasoning

Cut the vegetables into about 1" cubes. In a 6-8 quart steel vessel, cook the Toor Dhal and mash it to a paste. Add the vegetables, except okra and tomatoes. Add the turmeric powder, chili powder, coriander powder, sambar powder and salt. Add water to cover the ingredients and to make it 4 quarts. Cover and cook for some time. Add tomatoes and okra and cook for another 10 minutes. Add tamarind or lemon juice, if needed. Once the sambar reaches the desired consistency, add the cilantro and fenugreek powder and remove from the stove. In a small vessel, season the oil with mustard seed, red chili, curry leaves and onion. Add this to the sambar.