1 tbsp tamarind paste mixed with 1 cup water and squeezed to obtain tamarind juice
Salt and sugar to taste
Wash green beans and dhal until water runs clear, then soak for at least 1 hour. Put dhal, green beans, turmeric powder and water in a pot. Boil for 35-40 minutes.
Add in carrot, potatoes and onion. Continue to cook until beans and dhal turn tender.
Heat oil in a saucepan, fry spices (A) and (B) until fragrant. Transfer the sautéed spices to the dhal and green beans mixture. Stir well to mix. Add in tamarind juice and a little more water. Simmer for 10 minutes. Season to taste. Dish out and serve.