(optional)
1 tablespoon black mustard seeds
5–8 whole dried red chiles, roughly
chopped
8–10 fresh curry leaves, coarsely
chopped
1 teaspoon red chile powder or cayenne
1 tablespoon coarse sea salt
- In a deep soup pot over medium-high
heat, combine the beans or lentils, water,
potato, tamarind, vegetables, and
Sambhar Masala. Bring to a boil. - Reduce the heat and simmer for 15
minutes, until the vegetables wilt and
soften.