Sambhar (peas with fresh vegetables)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Split peas, soaked |
| 4 | cups | Water |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Turmeric |
| 2 | tablespoons | Oil |
| 1 | each | Eggplant, cubed |
| 1 | pinch | Salt |
| 2 | tablespoons | Tamarind, dried -=OR=- |
| ½ | cup | Lemon juice |
| 1 | cup | Boiling water |
| ¼ | cup | Oil |
| 1 | pinch | Fenugreek seeds |
| 1 | pinch | Black mustard seeds |
| ¼ | pounds | Green beans, chopped |
| 1 | each | Green bell pepper, chopped |
| 6 | smalls | White onions, peeled |
| 6 | smalls | Radishes, hlaved |
| 2 | eaches | Green chiles |
| 1 | each | Bay leaf |
| 1¼ | teaspoon | Sambhar spice |
| ¼ | cup | Cilantro, chopped |
| 1 | large | Tomato, seeded & chopped |
| ¼ | cup | Coconut, fresh, chopped |
Directions
Combine split peas with water, turmeric & salt. Boil for about an hour or until tender. Remove from heat.
Place eggplant cubes into a bowl & sprinkle with salt. Toss & set aside for 40 minutes. Place tamarind in another bowl & add boiling water. Set aside for 15 minutes. Strain the tamarind through a sieve set over a bowl & squeeze out the liquid: discard the pulp. (Or use lemon juice).
Drain eggplant on paper towels. Heat oil in a large skillet over moderate heat. Fry fenugreek & black mustard seeds until the mustard starts to pop & crack open. Add beans, pepper, onions, radishes, chiles & bay leaf & cook for a couple of minutes. Add eggplant & continue to cook & stir for 5 minutes. Stir in the sambhar spice, cilantro, tomato & coconut & cook for another 2 minutes, stirring gently. Cover & cook until the vegetables are cooked through. Mix in the reserved tamarind liquid or lemon juice & the boiled split peas.
Stir to blend well & simmer uncovered for 10 minutes. Serve with rice.
Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-13-95