Sambar

Recipe View 15 mins Prepare the Lentils and Tamarind Base: In a saucepan, combine the yellow split peas with 2 cups of water. Bring to a boil, then reduce the heat to medium-low and simmer until the lentils are soft (approximately 15 minutes). In a separate saucepan, mix the tamarind pulp with 1/2 cup of water to create a watery juice. Bring this mixture to a boil over medium-high heat.

Recipe View 10 mins Incorporate Vegetables and Spice Paste: Add the sliced bell pepper and chopped tomato to the boiling tamarind juice. Continue to boil until the vegetables are tender and the liquid has reduced by about half.

Recipe View 5 mins Create Aromatic Spice Paste: While the vegetables simmer, grind the coriander seeds, yellow lentils, flaked coconut, and dried red chilies into a smooth paste using a mortar and pestle or a food processor.

Recipe View 5 mins Combine and Simmer: Add the prepared spice paste to the tamarind sauce. Stir in the cooked yellow lentils until all ingredients are thoroughly combined. Bring the mixture to a boil once more, then remove from the heat and set aside.

Recipe View 2 mins Temper the Sambar: Heat the vegetable oil in a small skillet over medium heat. Add the mustard seeds, cumin seeds, and asafoetida powder. Allow the mustard seeds to sputter and the spices to release their fragrance. (approximately 2 minutes)

Recipe View 1 mins Final Touches and Serve: Pour the tempered spices into the sambar and stir well to incorporate. Serve hot with rice and enjoy!