Direction for preparation
tuar dal or yellow split peas - half cup
onions - 2 - medium
okra - 10 or 12 (fresh or frozen) (optional)
tomatoes - 3 large (or one can) - quartered
tamarind extract (available in Indian stores) - 1 tablespoon
coriander powder - 2 tablespoon
chilli powder - 1 tablespoon
turmeric powder - 1 teaspoon
methi powder - 1/2 teaspoon
hing powder - 1/2 teaspoon
mustard seeds - 1/4 teaspoon
methi seeds - 1/4 teaspoon
veg. oil - 1 tablespoon
salt to taste
coriander leaves, chopped - 4 Tablespoons
curry leaves - a few (optional)
Cook the dal with chopped onions,turmeric powder, chilli powder
and sufficient water. Cut the okra in two inch pieces and saute
them in a frying pan with one teaspoon oil till dry and slightly
browned.
Mash the cooked dal with a wooden spoon and add the salt,
coriander powder, methi powder,hing and the tamarind extract.
Simmer for a few minutes and add the tomatoes and okra and
half of the coriander leaves.
When the vegetables are cooked ,heat oil in a fry pan with
a splatter screen or a lid and pop the mustard seeds. Remove
pan from the fire, add the curry leaves and methi seeds. Add
this seasoning to the sambar and garnish with the rest of
the coriander leaves.
Hint. Other vegetables that can be added to sambar are potatoes
(which do not freeze well) ,shallots, pearl onions (available
frozen), cucumber, indian or oriental eggplant (baingan),
beans, carrots, lima beans drumsticks or squash.
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