In a pot over high heat combine first amount of water and moong dal. Bring to a boil, then reduce heat and simmer until dal is tender, about 30-35 minutes. Drain out any remaining liquid. Transfer to food processor and blend into a smooth paste. Set aside.
In a clean pot over medium-high heat melt ghee. Add carrots and shallots and sauté until shallots are translucent. Add garlic and ginger and cook until fragrant. Add tomatoes and cook, stirring frequently, until tomatoes have broken down.
Add sambar spice and cook until fragrant. Add second amount of water, eggplant, okra, tamarind paste, brown sugar, and salt. Stir until ingredients are well mixed and bring to a simmer. Cook until thickened, about 12-15 minutes.
Add green beans and reserved lentil puree. Stir until lentils are fully incorporated. Cook until thickened. If curry gets too thick add more water as needed. Hold hot for service.
For each serving, portion 1 1/2 cups curry into desired bowl. Garnish with 1 tablespoon cilantro and plate 1 quartered naan alongside curry. Serve hot.
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