1 c. yellow split peas
6 c. water
1 tbsp. tamarind pulp
1 c. hot water
1 lb. mixed vegetables
2 tbsp. melted butter
1 tbsp. ground coriander
2 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 tsp. ground turmeric
2 green chilies, sealed/sliced
2 1/2 tsp. salt
1/2 tsp. black mustard seeds
1 sm. onion finely sliced

Wash, soak lentils for 2 hours. Drain, cook in water until soft. Soak tamarind in hot water; cool, squeeze pulp. Add lentils. Chop vegetables into small pieces (use 1 package frozen chopped vegetables).

Heat 1 tablespoon oil over low heat; fry ground spices for 1-2 minutes. Add to lentils with chilies, salt, vegetables. Cook until vegetables are soft, about 30 minutes. In 1 tablespoon oil fry mustard seeds and sliced onions until brown. Add to lentil mixture. Simmer for 2 minutes; serve.