Indian Spicy Split Peas With Vegetables Samb

Ingredients

4 cup water 1 cup dried yellow split peas 2 tbsp shredded or flaked coconut 1 tsp coriander seed 1/2 tsp fenugreek seed 1 stick cinnamon, 1/2-in long 3 tbsp oil 1/4 tsp salt 1/4 tsp cayenne pepper 3 medium carrots, diced 2 medium zucchini, diced 1 medium onion, finely chopped 1 small eggplant, diced 2 tbsp water 1 tbsp tamarind pulp 1 hot cooked rice 1 snipped fresh cilantro	Advertisements

Preparation
 
This version of sambar is flavored with just a sampling of the spices
loved by Indians: coriander, fenugreek, cinnamon and tamarind.

Heat 4 cups water and peas to boiling in 2-quart saucepan. Reduce
heat. Cover and simmer 45 minutes. Cook and stir coconut, coriander,
fenugreek and cinnamon in 1 tablespoon oil in 8-inch skillet until
coconut is light brown. Remove from heat. Stir in salt and cayenne
pepper. Crush coconut mixture with mortar and pestle until finely
ground. Reserve. Cook carrots, zucchini, onion and eggplant in 2
tablespoons oil in 12-inch skillet, stirring occasionally, until
tender. Stir 2 tablespoons water into tamarind pulp until softened.
Stir tamarind mixture, coconut mixture and peas into skillet. Cook
and stir over low heat, adding water until of consistency of soup, if
necessary, until hot and well blended. Serve over rice and garnish
with cilantro.

 

 
Servings: 6

 

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