Sambhar

• 50 g onions, quartered
• 50 g tomatoes, halved

Masala

• 25 g vegetable oil
• 1 tsp chana dal (yellow dried split peas)
  of 1 tsp toor dahl (yellow dried split peas)
• 1 tsp fenugreek seeds
• 1 tsp black mustard seeds
• 1 tsp asafoetida
• 2 - 4 Kashmiri dried chillies, to taste

Soup

• 5 cm dried tamarind, soaked in hot water for 15 minutes
• 1200 g water
• 150 g chana dal (yellow dried split peas)
  of 150 g toor dahl (yellow dried split peas)
• 100 g aubergines, cut in pieces (2 cm)
• 100 g butternut squash, peeled, cut in pieces (2 cm)
• 100 g fine green beans, cut in pieces (2 cm)
• 1 ½ tsp ground turmeric
• 1 ½ tsp sugar
• 1 ½ tsp fine sea salt