Wednesday, January 8, 2014


A nice South Indian curry that is eaten over rice.  I like to eat it with brown basmati rice.  You can add whatever veggies you like to sambar.  My mom usually does one veggie such as radishes, eggplant or okra.  I like to add a variety.

This is an easy recipe once you gather the ingredients, which means one trip to the Indian store :)

1 cup yellow split peas, moong dal or masoor dal
Assorted veggies (I used: 3 diced potatoes, 3 diced plum tomatoes, 2 chopped carrots, 1 chinese eggplant, 1/2 cup of peas, 2 shallots)
2 heaping tsp coriander powder
1 tsp paprika
1/4 tsp turmeric powder
1/2 tsp fenugreek powder
1 tsp asafetida
2 tsp salt
1 cup chopped cilantro, divided into 1/2 cup portions
chili powder to taste for heat (optional)
1 Tb tamarind pulp

tempering oil

1 Tb olive oil
1 tsp black mustard seeds
1 tsp urad dal (also called black gram dal)
1/2 tsp whole fenugreek seeds
10 curry leaves
1 dried chili
1/2 tsp asafetida
1 Tb dry or fresh coconut (optional)

If using yellow split peas, cook in a pressure cooker with 3 cups of water.  When pressure cooker comes up to temp, reduce heat and cook for 10 minutes.  Or you can soak the yellow split peas overnight and then just cook them on the stove the next day.  If using other dals, just cook on stove with the water. 

In a large pot, add 1 and 1/2 cup of water and add all your vegetables.  Cook until tender.  Then add coriander powder, paprika, turmeric, fenugreek powder, asafetida, salt, 1/2 cup of chopped cilantro, chili powder and tamarind pulp.  Add the cooked dal.

Make the tempering oil:  Heat oil in a small saucepan and add black mustard seeds, urad dal, fenugreek seeds, curry leaves, chili, asafetida and coconut.  Cook until brown and add to the vegetables.  

Serve over rice and enjoy :)

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