Wash the lentils, then place in a pot with the turmeric and chilli powder, boil and then gently simmer until tender
Over a medium heat, toast the coconut coriander seeds and single dried red chilli in a teaspoon of sunflower oil until golden. Remove and puree adding water to obtain a smooth-ish paste.
Peel and finely dice the onion.
Peel and dice the carrots into 1 cm dice.
Peel and dice the potato into 2 cm dice.
Trim and cut the green beans into 2cm sticks.
Quarter the tomatoes
Using the same pan, add the onion and carrot to the pan, season and cook gently with a tsp of the oil until the onion is translucent.
Add the potatoes,green beans,tomatoes,tamarind paste and the lentil stew to the pan and cook for approximately 10-15 minutes until tender.
Add the spice paste to the pan and simmer for 5 minutes.
Warm the remaining vegetable oil with the mustard seeds.
When they begin to pop, add the whole chillies and curry leaves
Pour this over the finished curry and gently stir through to serve
«The spices can be varied to taste, as can the vegetables. Generally a dish such as this would be served fairly dry, as it would be eaten with dosas, or a Akki roti, a flat bread made with rice flour .»