Sambar

Difficulty Rating 4 (Special ingredients needed, grinding required, pressure cooker helpful)

Mixed Vegetables (like potato, carrot, green beans, okra) – ¾ of a lb. (or about half a bag of frozen “stew” vegtables.)

Masoor Dahl – ¼ cup.

Water – 2 1/4 cups

Sambar powder – 1 ½ Tbsp.

Dry grated coconut – ¼ cup.

Tamarind – about 2 Tbsp. ball soaked in about 1 cup of water and pulp removed
Mustard seeds – ½ tsp.

Cumin seeds – ½ tsp.

Curry leaves – 1 stem

Dry Red Chili – 2 or 3 (optional)

Oil – about 3 Tbsp.
Salt to taste

1. Combine vegetables, dahl, water and salt in a pressure cooker and cook for 3 whistles.  Alternatively combine in a pan, cover and cook until vegetables are soft and dahl is done.
2. In a high power, good quality mixer, combine sambar powder and coconut powder.  Mix adding water as needed until they become a paste similar to peanut butter.
3. Heat oil in a small pan.  Add mustard seeds, cumin seeds, curry leaves and dry red chili.
4. When the vegetables and dahl are cooked, add the coconut paste, tamarind water and seasoned oil and simmer on high for about 5 minutes.
5. Serve hot with rice, chapatti, idli or kichidi.