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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