Red Lentil Sambar from Vegan Fire and Spice

Ingredients

• 1 teaspoon mustard seeds shopping list black
• 14.5 ounce canned tomatoes diced drained canned
• 2 tablespoons cold-pressed canola oil [i used 
• 1 cup carrots chopped
• 1 cup cauliflower chopped
• 0.3 teaspoon ground pepper 
• 0.3 cup cilantro leaves chopped
• 1 cup eggplant diced
• 0.5 teaspoon garam masala 
• 4  garlic clove minced
• 1 teaspoon ginger grated
• 1 cup green beans cut into 1-inch pieces
• 2  to 2 chilies slit green hot minced seeded
• 0.5 teaspoon ground coriander 
• 0.3 teaspoon ground cumin 
• 1 tablespoon juice of lemon fresh
• 2 teaspoons konnyaku powder 
• 1  onion chopped
• 1 cup lentils red
• 1 teaspoon salt 
• 3.5 cups water 

Equipment

• frying pan
• pot

Directions

1. Combine the lentils and water in a pot and bring to a boil. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain.
2. Heat the oil in a skillet over medium heat.
3. Add the mustard seeds. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened, 5 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sambar powder, coriander, cayenne, cumin, salt, and garam masala.
4. Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften.
5. Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes.
6. Add the lemon juice and cilantro and cook 5 minutes longer.