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Veggie Table - Show #7

Sambhar

2 tsp (10 mL) -- Sambhar powder
2 -- Curry pattas
½ tsp (2 mL) -- Tamarind concentrate
¼ tsp (1 mL) -- Fenugreek seeds
Handful -- Cilantro
Pinch -- Asofedita (hing)
1 tsp (5 mL) -- Black mustard seeds
To taste? Red dried pepper (optional)
1 tbsp (15 mL) -- Vegetable oil
½ cup (125 mL) -- Shredded coconut
2 -- Hot green chilies, minced
1 -- Small onion, sliced
1 -- Large tomato
1 tsp (5 mL) -- Turmeric
2 cups (500 mL) -- Diced mixed veggies
1 cup (250 mL) -- Toor dal (lentils - well washed)
4 cups + (1 L +) -- Water
To taste... -- Salt

In a large pot, boil toor dal with 4 cups of water, turmeric and salt. Fill a separate bowl with just enough water to cover the veggies, add sambhar powder and bring to a boil. Add to dal. In a separate small pot, make the seasoning: heat vegetable oil over medium heat until hazy, add mustard seeds and red pepper (if using). Soon after, add the fenugreek seeds, curry patta and hing. About another ten seconds later, add the onions and fry until deep golden. Add to dal, along with tomatoes and cilantro. Mix until well blended and heated through. Serve hot and enjoy!