Directions:

Wash lentils.
Put in a large pot with turmeric & 4 cups of water.
Bring to a boil, reduce heat & simmer, partially covered, for 30 minutes.
Add another 3/4 cups water & continue to simmer for another 30 minutes.
Stir often to prevent burning.
You should have a stiff puree.
Set aside.
While lentils are cooking, wash vegetables & dry.
Prepare sprouts as you would for any cooking.
Heat oil in a deep saucepan & when very hot, add mustard seeds.
After 15 seconds, add fenugreek.
Then add garlic & sambaar powder.
Stir for a moment & add sprouts & beans.
Fry the vegetables, turning & tossing them for 2 to 3 minutes.
Add tamarind paste, salt & 1/4 cup warm water.
Reduce heat & cook, covered, for 20 minutes.
Add lentils to the vegetables.
Cook for another 10 to 15 minutes, or until the vegetables are completely cooked.
Stir in coriander & serve with plain cooked rice.
Julie Sahni, "Classic Indian Cooking"