Sambar

1. 1

   Wash the pigeon peas in water like you would wash rice. Put the pigeon peas in the pressure cooker with 1 cup water (for 1/2 cup of the peas), a pinch of salt and tumeric powder. Close the pressure cooker and pressure cook for 2 whistles. Switch off the flame and set aside. You can boil the lentils on a stove top with 2 measures water until soft.

2. 2

   Heat 1 TBSP oil in a fry pan and stir-fry the veggie of your choice with a pinch of salt for ONLY 3-4 minutes. This method of preparing is used for onions, bell pepper and okra

3. 3

   Dissolve the tamarind paste in 1/2 cup of warm water and set aside.

4. 4

   In a heavy bottomed sauce pan, start by heating the tamarind water on a med-low flame. Add in the sambar powder, curry leaves and asafoetida. Bring to boil slowly and simmer for 10 minutes.

5. 5

   Add the stir-fried veggies to the tamarind water.

6. 6

   Open the pressure cooker and mix the lentils with about 1/4 cup water to get a thick batter consistency. Add the cooked pigeon peas to the tamarind mixture while stirring continuously.

7. 7

   Add salt to taste, say about 3/4 tsp to begin with.

8. 8

   Add in the fresh coconut.

9. 9

   Bring to a boil on a med-low flame and simmer for 5 minutes. Switch off the stove

10. 10

    In a small fry pan, heat 1 tsp oil on a med-low flame. Add the mustard seeds and wait for it to start crackle. Once it starts crackling, switch off the flame and add to the sambar.

11. 11

    Garnish with cilantro leaves.

* Per serving · 4 servings · Values may vary.