Ingredients

• 1 cup red lentils – washed at least 3 times
• 4 cups water
• 1 tsp turmeric powder
• 3 peeled whole garlic cloves
• 2 teaspoon roasted ground panch phoron 
• Salt and pepper to taste
• ½ tsp chilli powder or to taste 
• 1 red potato peeled and cubed
• 1 medium carrot peeled and cubed 
• 1 fresh corn, kernels  (must use fresh as its juicy and creamy)
• 1 cup of mixed sprouts 
• 1 vine ripen tomato, diced 
• ½ bunch fresh coriander
• 1 tbsp lemon juice 
• 1 spanish onion finely slice 
• 1 inch ginger finely diced 
• 4 cloves garlic slithered
• 2 sprigs curry leaves 
• 4 dried whole chillies 
• 1 tsp cumin seeds 
• 1 tsp black mustard seeds 
• 2 tbsp ghee or your preferred oil 

Method

1. In a medium to large pot, cook the lentils in the 4 cups of water with turmeric, whole garlic, panch phoron, salt, pepper along with chilli to taste.
2. Skim the foam during the cooking process. Add water if the consistency of the red lentil gets too thick.
3. Once red lentils have soften, (should take about 15-20 minutes) add the diced potatoes, carrot along with corn.
4. While the vegetables are cooking in the red lentil, in a separate bowl mix the sprouts with the chopped tomato and coriander and keep aside for later.
5. Once the vegetables in the pot are cooked turn off the heat and keep pot covered.
6. In a separate pan or Indian Karahi warm the ghee (oil).
7. Check the temperature of the ghee (if you touch the ghee with the back of your wooded spoon and it bubbles – this indicates that the oil is warm enough to cook).
8. Drop the curry leaves, dry whole and spices than the ginger, sliced onions and garlic. Stir and add this bubbly aromatic to the cooked dhal.
9. When serving add the tossed fresh tomato, mixed sprouts and fresh coriander with juice of a tablespoon lemon juice to your sambar.

On a personal note, the choice of vegetables can be changed to suit your preference, I do this sometimes with just the mixed fresh sprouts.