Sambar - Tangy Yellow Split Peas Cooked with Vegetables

Sambar

Sambar is a South-Indian dish of lentils & vegetables that is usually fiery & spicy and I love it. Hubby, however, can't tolerate spicy food so when I cook this at home it is much milder with the spices toned down several notches, which is why I refer to it as Bengali or simple sambar. This dish is generally made with toor dal or yellow split pigeon peas, and any vegetables you have on hand.

Ingredients:

1/2 cup toor + 1/2 cup masoor dal, rinsed in several changes of water & drained

4 cups water

1/4 tsp. turmeric powder

salt to taste
3 large carrots, peeled & chopped

2 Japanese eggplant, chopped

2 chayote squash, peeled & chopped
1 large onion, peeled & chopped
4 cloves garlic, minced

1 large tomato, diced
2 green chilies, diced

4 Tbsp. vegetable oil

1 tsp. black mustard seeds

1/2 tsp. fenugreek/methi seeds

2 Tbsp. Gits sambar masala 
2 Tbsp. tamarind pulp/paste
1 cup simmering water

1 sprig curry leaves, shredded

1/2 cup cilantro, chopped

Method:

1. Pressure-cook lentils for 10 minutes with 4 cups of water, salt to taste and turmeric powder.
2. Wash and chop vegetables into bite-size pieces and set aside.
3. Heat oil over medium-high heat and sputter mustard seeds.
4. Add onions, garlic, curry leaves & green chilies and stir-fry until fragrant.
5. Add sambar powder & tomatoes and stir well.
6. Add vegetables, stir again and simmer over low heat until oil resurfaces.
7. Add pressure-cooked lentils & simmering water (if necessary), cover and simmer until vegetables are cooked.
8. Add tamarind pulp, stir well and bring to a boil.
9. Adjust salt to taste, garnish with cilantro and remove from heat.

Transfer to serving dish and serve with hot Basmati rice, chapatis, dosas or idlis.