Cook
the lentils In boiling water for about 1
hour until tender then drain And set aside.
Grind the
coriander seeds, coconut, mustard seeds,
rice, chilies and asafetida to a paste with
a little water then set aside.
Place
the beans, peas and potato in a pan and
just cover with water. Bring to the boil
and simmer until tender.
Add the lentils, turmeric, salt and
ground paste and simmer over a low heat until
the ingredients are well blended. Heat the
seasoning oil and fry the seasoning ingredients
until the mustard seeds start crackling. Add to
the sambar and simmer for a few minutes. Serve
hot with rice.