Lentil Sambar

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A colorful dish that pleases the eye and the palate. Make it as spicy as you dare! Great served with recipe #47554. This recipe is from moosewood restaurant's low-fat favorites, a great cookbook.

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Steps

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Rinse the lentils , place them in a small saucepan with the 3 cups of water , and bring them to a boil.

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Reduce the heat , cover , and simmer for 45 to 60 minutes , until tender.

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Stir occasionally , adding more water if necessary.

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While the lentils are cooking , chop the onion , cauliflower , sweet potatoes , and bell pepper into bite-sized pieces and set aside.

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Warm the oil in a pot and saute the mustard , fenugreek , and cumin seeds on medium heat , covering the pot and shaking it occasionally to prevent burning.

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When the mustard seeds begin to pop , stir in the turmeric , coriander , cinnamom , cayenne , and chopped chile and saute for another 2 minutes , stirring constantly.

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Stir in the tamarind liquid , then add the onions , cauliflower , sweet potatoes , and salt and combine.

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Cover and simmer for 10 minutes.

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Add the bell peppers , cover , and continue to cook until all of the vegetables are tender , about 5 minutes.

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Drain the cooked lentils and stir them into the vegeta.

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Ingredients

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dried lentils, water, onion, cauliflower, sweet potatoes, red bell pepper, vegetable oil, mustard seeds, fenugreek seeds, cumin seed, turmeric, ground coriander, ground cinnamon, cayenne, green chili pepper, tamarind paste, hot water, salt, fresh cilantro, brown basmati rice, peach chutney, nonfat yogurt