Sambar

Sambar

Ingredients:

Chinta Pulusu
1/2 C Tamarind
Water

Dahl
1/2 C Toor Dahl
2 T Channa Dahl
2 Cloves Garlic
1/2 t Cumin Seed
Water

2 T Vegetable Oil
1/4 Cinnamon Stick
1 t Mustard Seed
1/2 t Cumin Seed
2 Red Chilies
1/2 Onion, Chopped
3-4 C Vegetables, Chopped (examples: carrots, celery, tomato, squash, cucumber, potatoes, apples, etc)
1 t Turmeric
1 t Cumin Powder
1 t Coriander Powder
1/2 t Salt
1/2 Cube Bellam* (AKA "Goods" in Hindi, found in Indian Stores)
3/4 C Water
1/4 C Cilantro, chopped
1 t Coconut Powder (found in Indian Stores)

*2 t of Brown Sugar can be substituted for Bellam in a pinch, but it won't have the smoky molasses flavor

Directions:
In a small bowl, place tamarind in enough warm water to submerge completely. Allow tamarind to soak for at least 10 minutes.

To make Dahl: Bring 3 Cups of water and toor dahl and channa dahl to a boil in a saucepan. Once boiling, add 2 whole cloves of garlic and cumin seed. Simmer for about 10 minutes until dahl is tender and mushy, stirring to smash the lentils.

Meanwhile, in a medium pot heat the vegetable oil over medium heat. Add the POPU (cinnamon stick, mustard seed, 1/2 t cumin seed, chilies, and onion) and cook, stirring occasionally until the onions are tender. Then add the vegetables, turmeric, cumin, coriander, salt, bellam, and water. Cover and simmer about 10 minutes until the vegetables are tender, checking often to make sure there is enough water (if not, add 1/4 cup more) and that the bellam is not caramelizing on the bottom of the pot.

While the vegetables are cooking, make the Chinta Pulusu by squeezing the tamarind in the bowl of water so the juice is released. Pour the tamarind juice mixture (Chinta Pulusu) into another small bowl and set aside. Fill the tamarind bowl again with more warm water to submerge the tamarind and squeeze again, releasing the juice. Pour the juice-water mixture into the Chinta Pulusu bowl again, and repeat the process one last time, soaking the tamarind a total of 3 times. Set aside the Chinta Pulusu and dispose of the used tamarind.

When the vegetables in the pot are tender, add the Chinta Pulusu and cook a few more minutes. Then add the dahl and stir well, simmering until the sambar is heated throughout. Add cilantro and coconut powder at the very end and stir again to ensure the dahl is evenly distributed. Serve warm over rice or with Idlis.