This dish is medium hot, spicy, highly nutritious for protein.
First Soak and boil 1/4 cup each of soorya dahl and channa or mung, with 1/2 tsp. tumeric; ie two kinds together. Cook down until well broken up and soft.
Now add 2tblsp ghee or butter
add 1/4 tsp each of hing/asfoetida, fenugreek seeds, anise seeds, fennel powder or seeds, black pepper, salt, brown sugar.
add 1/2 tsp each of methi leaf/fenugreek leaf, paprika, coriander
add 1 1/2 or up to three tblsp, (more adds more heat and "spice"), premixed pkg like Bedekar, MDH, etc brand sambhar spice powder from the Indian groceries stores.
add 2/3 cup of crushed tomatoes, or 1/4 cup tomato sauce/paste
Add veggies as desired, such as peas, potato, carrot, cauliflower etc cut in small cubes.
Simmer slow, low heat. Once veggies are cooked, add 1/2 tsp apple cider vinegar and 2 tblspns chopped cilantro leaf, if desired.
(note; add 1/4 tsp fried black mustard seeds is optional, plus 1/8 tsp fried kolengi seeds, and/or one medium
