Sambhar

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Yummy south indian lentils and vegetables, a favourite indian breakfast dish with idli (rice dumplings) or dosai (indian pancakes). This recipe is not at all difficult - just assemble all the prepared ingredients before commencing to cook, and take one step at a time. I prefer to use freshly grated coconut, but unsweetened dried coconut is perfectly acceptable. Sambhar masala can be obtained from an indian grocer, or make your own from recipe #110487 (much more fun!)! . I make this sambhar with toor dahl, and eat it with rice for the main meal of the day.

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Steps

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In a heatproof bowl , combine the tamarind pulp and 1 cup of boiling water , and let stand for 30 minutes.

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At the end of this time , squeeze and press the tamarind with your fingers to release as much pulp in the water as possible , then strain , discard the fibrous residue and seeds , and reserve the tamarind water.

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Meanwhile , place the lentils in a deep saucepan , add the 3 cups of water and the turmeric , and bring to the boil over high heat.

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Reduce heat to a simmer and gently cook , uncovered , until the lentils are just tender , 20 to 30 minutes.

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If the water evaporates too quickly , add another 1 / 2 to 1 cup in total.

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While the lentils are cooking , heat 2 tablespoons vegetable oil in a small skillet , and saute the mustard seeds , cumin seeds , sambhar masala , dried red chillies , asafoetida , curry leaves , garlic and coconut , until the coconut becomes a golden brown - take care not to burn.

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Remove from heat and set aside.

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When the lentils are tender , add the saut.

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Ingredients

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red lentils, water, tamarind pulp, boiling water, turmeric, vegetable oil, brown mustard seeds, cumin seed, sambhar powder, dried red chilies, asafoetida powder, curry leaves, garlic cloves, desiccated unsweetened coconut, mixed vegetables, tomatoes, fresh cilantro