Sambars Recipes - Vegetable Coconut Sambar

Ingredients

• 75 g/3 oz/1/2 cup red lentils

• 45 ml/3 tbsp oil

• 2.5 ml/1/2 tsp fenugreek seeds

• 2.5 ml/1/2 tsp asafetida

• 45 ml/3 tbsp coriander ( cilantro) seeds

• 25 g/1 oz/3 tbsp yellow split peas

• 5 ml/1 tsp cumin seeds

• 15 ml/3 tbsp grated (shredded) coconut

• 300 ml/1/2 pt/1 1/4 cups water

• 6 spring onions (scallions), chopped

• 1 small aborigine (eggplant), cubed

• 1 celery stick, chopped

• 1 small potato, quartered

• 1 green (bell) pepper, chopped

• 6 dried red chilies, halved

• 10 ml/2 tbsp tamarind juice

• 2.5 ml/1/2 tsp ground turmeric

• salt

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

Seasoning:

• 5 ml/1 tsp mustard seeds

• 5 ml/1 tsp cumin seeds

• 1.5 ml/1/4 tsp fenugreek seeds

• 1 dried red chili, halved

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Method:

1. Cook the lentils in boiling water for about 1 hour until tender then drain and set aside. Heat half the oil and fry the  fenugreek seeds, asafetida, coriander seeds, split peas and cumin seeds for a few minutes.

2. Add the coconut and a little water and grind to It line paste. Heat the remaining oil and fry the seasoning ingredients until the mustard seeds start crackling.

3. Add the onions and fry for 2 minutes. Add the vegetables, chilies, tamarind juice, turmeric and salt to taste. Cover and simmer for 10 minutes until the vegetables are tender.

4. Add the cooked lentils and ground paste and simmer for a further 5 minutes until all the ingredients are well blended. Garnish with coriander and serve hot with rice.