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1
In a large stainless steel pot combine the coconut milk and 3 cups water.
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2
Whisk in the tamarind pulp.
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3
Over high heat, bring the mixture to a boil, then remove from the heat.
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4
Add the saffron and steep for 15 minutes.
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5
Strain the mixture and reserve liquid for later.
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6
Melt the unsalted butter in a large pot over medium heat.
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7
Add the onions and saute for 5 minutes until soft and just beginning to brown.
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8
Add the Thai chiles, Sambhar Spice Mix, ground coriander, ground cumin, curry powder, and turmeric powder.
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9
Stir to combine, reduce heat to low and simmer for 3 to 4 minutes to bring out the flavor of the spices.
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10
Add the remaining 4 cups water, channa dal, potatoes and tomatoes and cook until tender, but not mushy, about 18 to 20 minutes.
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11
Add the reserved coconut/tamarind liquid and simmer for 5 minutes.
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12
Serve warm and garnish with the cilantro leaves.
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13
*Cook's Note: channa dal is a dried yellow split pea that can be found in specialty Indian stores and health food stores.
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14
2 teaspoons channa dal, see Cook's Note*
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15
2 teaspoons urad dal, see Cook's Note*
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16
4 tablespoons coriander seeds
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17
2 teaspoons cumin seeds
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18
2 teaspoons black peppercorns
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19
1 teaspoon fenugreek seeds
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20
8 dried chilies
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21
1/2 teaspoon turmeric powder
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22
Special equipment: a spice grinder or coffee grinder
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23
In a heavy skillet, over very low heat, dry roast the channa and urad dahl, stiring constantly, for 5 to 8 minutes.
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24
See Cook's Note**.
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25
Remove the dal from skillet and set aside to cool.
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26
Increase the heat to medium high, add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds and dried chilies to the skillet, stirring constantly.
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27
Toast the spices until they release their aroma, about 3 minutes.
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28
Grind the dal to a powder in a spice grinder or coffee grinder.
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29
Grind the toasted spices to a powder.
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30
Combine the dal, ground spices and turmeric powder.
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31
Store in a tightly sealed jar.
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32
*Cook's Note: Channa Dal is a yellow split pea, Urad Dal is a white split gram bean and can be found in specialty Indian stores and health food stores, as well as the spice seeds.
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33
**Cook's Note: Dry Roasting means to roast without adding oil, using a hot, dry skillet.
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34
Preparation Time: 5 minutes
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35
Cooking Time: 10 minutes
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36
2 1/2 cups all-purpose flour
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37
1/2 cup toasted rice flour*
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38
1 teaspoon kosher salt
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39
2 cups hot water
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40
Special equipment: a steamer or steamer basket, cheesecloth or paper towel, string hopper press, 12 thatu, see Cook's Note**
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41
Line a steamer with several layers of cheesecloth and fill with the all-purpose flour.
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42
Steam for 45 minutes.
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43
Spread the steamed flour on a baking sheet to cool.
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44
Combine the steamed flour, rice flour, and salt in a large bowl.
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45
Make a well in the center of the flour and add the hot water.
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46
Mix with a spoon until you can gather the dough together into a ball.
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47
On a clean surface, knead the dough lightly for 2 to 3 minutes Press the dough through the hopper press onto the thatu.
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48
Place 6 filled thatu in the steamer and steam for 5 to 8 minutes.
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49
While they are steaming fill the remaining thatu with dough, then steam.
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50
*Can be found in some supermarkets and health food stores
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51
**Cook's Note: A string hopper press is a tool used for extruding dough, similar to the way a pasta machine extrudes noodles.
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52
It is usually made of wood or metal and can be found in specialty Sri Lankan stores.
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53
Thatu are perforated disks made of plastic or woven bamboo.
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54
They are the forms the string hoppers are steamed on.
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55
Thatu are also available at Sri Lankan stores.
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56
Preparation Time: 15 minutes
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57
Cooking Time: 1 hour
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58
Inactive Time: 15 minutes
