Sambar

1 cup split toor dal

5 1/2 cups water

1/2 teaspoon turmeric

1 tablespoon butter or ghee

1 tablespoon tamarind paste

1/2 cup dried or fresh coconut

2 tablespoons raw sugar

2/3 cup water

4 tablespoons vegetable oil or ghee

1/2 tablespoon black mustard seeds

1/8 teaspoon yellow asafetida powder

1/4 teaspoon fenugreek powder

12-15 curry leaves

1 cup green beans, cut into 1-inch pieces

1 cup carrots, cut into 1/4-inch pieces

2 medium-sized firm ripe tomatoes, cut into quarters

1 tablespoon sambar powder

2 teaspoons garam masala

1 teasoon coriander

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

2 teaspoons salt

Sort, wash, and drain the toor dal.  Place the dal in a bowl, cover with hot water, and soak for 3 to 5 hours.  Drain.

Combine the dal, 5 1/2 cups water, turmeric, and butter in pressure cooker.  Cover and cook under pressure for 20 to 25 minutes.  Remove the pan from the heat and let the pressure drop by itself before removing the lid. 

Meanwhile, mix the tamarind paste and dry coconut in 1 cup hot water in a bowl.  Let soak for 20 minutes, then put in blender with sugar.  Blend at high speed until smooth.

Heat 4 tablespoons oil or ghee in a heavy, large saucepan over moderate heat.  When it is hot, stir in the black mustard seeds and fry until the mustard seeds turn gray and sputter and pop.

Add the asafetida, fenugreek, and curry leaves, then immediately add the vegetables and spices.  Stir fry for about 10 minutes.  Pour in the tamarind and coconut puree, partially cover, and gently cook for 10 minutes or until the vegetables are tender.

Add the dal and the salt and simmer, stirring, for 5 minutes.

From Lord Krishna’s Cuisine by Yamuna Devi, with a few minor changes


(Besides the green beans and carrots suggested in this recipe, try broad beans, radishes, fennel root, kohlrabi, parsnip, cauliflower, summer or winter squash, eggplant, snow peas, or lima beans.)