Indian Spicy Split Peas With Vegetables (Sambar)

Recipe Ingredients

4 cups	948ml	Water
1 cup	237ml	Dried yellow split peas
2 tablespoons	30ml	Shredded or flaked coconut
1 teaspoon	5ml	Coriander seed
1/2 teaspoon	2.5ml	Fenugreek seed
1		Cinnamon - 1/2-in long
3 tablespoons	45ml	Oil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
3 teaspoons	15ml	Carrots - diced (medium)
2 teaspoons	10ml	Zucchini - diced (medium)
1 teaspoon	5ml	Onion - finely chopped (medium)
1 teaspoon	5ml	Eggplant - diced (small)
2 tablespoons	30ml	Water
1 tablespoon	15ml	Tamarind pulp
		Hot cooked rice
		Snipped fresh cilantro

Recipe Instructions

This version of sambar is flavored with just a sampling of the spices loved by Indians: coriander, fenugreek, cinnamon and tamarind.

Heat 4 cups water and peas to boiling in 2-quart saucepan. Reduce heat. Cover and simmer 45 minutes. Cook and stir coconut, coriander, fenugreek and cinnamon in 1 tablespoon oil in 8-inch skillet until coconut is light brown. Remove from heat. Stir in salt and cayenne pepper. Crush coconut mixture with mortar and pestle until finely ground. Reserve. Cook carrots, zucchini, onion and eggplant in 2 tablespoons oil in 12-inch skillet, stirring occasionally, until tender. Stir 2 tablespoons water into tamarind pulp until softened.

Stir tamarind mixture, coconut mixture and peas into skillet. Cook and stir over low heat, adding water until of consistency of soup, if necessary, until hot and well blended. Serve over rice and garnish with cilantro.

Source:
Patricia Williams

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