Sambar - Spicy Indian Curry

Ingredients

• 2 cups water
• 1/2 cup sliced cabbage
• 1/2 cup sliced carrot
• 1/2 cup fresh green beans, trimmed
• 1/2 cup sliced green bell pepper
• 1/2 cup yellow split peas (tuvar dal)
• 1 tablespoon ground coriander (optional)
• 2 teaspoons sambar powder
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon water
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seed (optional)
• 1 pinch asafoetida powder (optional)
• 1/2 teaspoon ground turmeric
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh grated coconut
• 2 teaspoons tamarind pulp
• 1 teaspoon brown sugar
• salt to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the yellow split peas well, then simmer them in a pot of water with the ground turmeric for about 15 minutes until soft, skimming any foam.

2. Add the sliced carrot, cabbage, green beans and green bell pepper to the pot with a splash of water and simmer for 8 to 10 minutes until just tender.

3. Stir the tamarind pulp into a splash of hot water, mash it, and strain it into the pot.

4. Stir in the sambar powder, ground coriander (optional), chili powder (optional), brown sugar and salt to taste, then simmer gently for 5 minutes.

5. Heat the vegetable oil in a small pan over medium heat and fry the cumin seeds, mustard seed (optional) and asafoetida (optional) until the seeds pop, about 30 seconds.

6. Pour the hot spiced oil over the sambar, stir well, and simmer 2 more minutes so the flavors blend.

7. Stir in the fresh grated coconut and chopped cilantro, adjust salt, and serve hot.