*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Indian                           Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Toor Dhal
      1/2   ts           Ground Turmeric
    3       tb           Vegetable Oil
    1       c            Shallots -- peeled *
    1       md           Potato -- peeled & diced
    1                    Tomato -- diced
    4       tb           Tamarind Paste -- ** see
    1 1/2   ts           Salt
    2       tb           Sambar Powder -- * see
      1/2   ts           Whole Black Mustard
      1/2   ts           Cumin Seeds
      1/2   ts           Coriander Seeds
    1                    Red Dried Chillies --
      1/2   c            Fresh Cilantro
   * I use one medium sized onion peeled and chopped
   because I don't like shallots.
   ** if you can get tamarind use it and soak a fistfull
   in water for half hour and then squeeze the “juice”
   out and discard the waste and use the juice in the
   Soak toor dhal in 4 cups water for one hour in a
   heavy-based pot. During this time chop the onions (if
   you use instead of shallots), potato and tomato (green
   beans and carrots may also be added).
   Add the turmeric powder to the soaking dhal and place
   on stove. Bring to boil, lower heat to keep the dhal
   simmering. Close pot and allow dhal to cook till
   tender. Soaking dhal before cooking consideraby lowers
   the cooking time which is about 30-45 minutes. Stir a
   few time to keep dhal from sticking at the bottom.
   While dhal is cooking lightly fry the onions or
   shallots in 2.5 tab. vegetable oil. Do not allow the
   onion/shallots to brown. When dhal has cooked add some
   more water to bring the water level up to 4-5 cups
   again (use your judgement here because I cannot be
   more precise!). Now add the potatoes, tomato, sauted
   onions/shallots, and any other vegetables to want to
   put in. Next add the tamarind paste (or tamarind
   “juice”), and sambar powder. Stir and bring to a
   simmer. Cover and allow the cook until vegetables are
   tender (about 15 minutes) and keep stirring
   Heat the remaining 1/2 tab. oil and add the mustard,
   cumin, coriander seeds and the crushed red chillie to
   the hot oil. As soon as the mustard seeds begin to pop
   stir the whole thing once and add to the cooking
   sambar. Finally add the cilantro leaves and cook for
   another 5 minutes and remove from stove.
   The consistency should be like a thin soup and the
   sambar powder should not appear like dirt sticking to
   the veggies (you will see this happen initially). You
   may also add some green chillies if you like to add
   more “zip” to the sambar. If so add it with the rest
   of the veggies.
   Sambar can be eaten with plain cooked rice, idlies (I
   know I owe you all this recipe!) or dhosas. Sambar is
   an integral part of South Indian cooking. It is made
   every day. As I mentioned in San Antonio a visiting
   naturalist from the Smithsonian Institute described a
   South Indian meal thus: mountain of rice and river of
   Recipe By     : Ramesh <u0ram@TTACS.TTU.EDU>
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