Sambar

Photo: flickr user avlxyz

Ingredients

2 tablespoons Tamarind paste

1 tablespoon MTR Sambar powder ( available in indian grocery store). Most south 1/2 CUP Medium sized diced Vegetable ( one of it) of your choice (Onion (you can slice it) ,gre

1 tablespoon fresh shredded coconut

6 Fresh curry leaves. The fresh curry leaves a

1 teaspoon cilantro leaves

1/2 teaspoon Black mustard seeds (available in indian g

1 pinch Asafoetida (Hing). Please do not use more than a pinch, it can overpower the 1/4 teaspoon tumeric powder

1 TBSP+tsp Cooking oil

to taste

Preparation

Wash the pigeon peas in water like you would wash rice. Put the pigeon peas in the pressure cooker with 1 cup water (for 1/2 cup of the peas), a pinch of salt and tumeric powder. Close the pressure cooker and pressure cook for 2 whistles. Switch off the flame and set aside. You can boil the lentils on a stove top with 2 measures water until soft.

Heat 1 TBSP oil in a fry pan and stir-fry the veggie of your choice with a pinch of salt for ONLY 3-4 minutes. This method of preparing is used for onions, bell pepper and okra

Dissolve the tamarind paste in 1/2 cup of warm water and set aside.

In a heavy bottomed sauce pan, start by heating the tamarind water on a med-low flame. Add in the sambar powder, curry leaves and asafoetida. Bring to boil slowly and simmer for 10 minutes.

Add the stir-fried veggies to the tamarind water.

Open the pressure cooker and mix the lentils with about 1/4 cup water to get a thick batter consistency. Add the cooked pigeon peas to the tamarind mixture while stirring continuously.

Add salt to taste, say about 3/4 tsp to begin with.

Add in the fresh coconut.

Bring to a boil on a med-low flame and simmer for 5 minutes. Switch off the stove

In a small fry pan, heat 1 tsp oil on a med-low flame. Add the mustard seeds and wait for it to start crackle. Once it starts crackling, switch off the flame and add to the sambar.

Garnish with cilantro leaves.