| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Veg03 |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Red gram dal; (pigeon peas, toor |
|
|
; dal), picked |
|
|
Over; rinsed |
| 1 |
ts |
Bengal gram dal; (yellow split peas, |
|
|
Chana dal); picked over, and |
|
|
; rinsed |
| 1/2 |
c |
Water |
| 1/2 |
|
Inch fresh ginger; finely shredded |
| 2 |
ts |
Cumin seeds |
| 1 |
tb |
Coriander seed |
| 6 |
|
Green chiles |
| 3 |
tb |
Fresh coconut; grated |
|
|
OR |
| 4 |
tb |
Flaked coconut |
|
|
A little water |
| 2 |
c |
Plain yogurt |
| 1/2 |
ts |
Ground turmeric |
|
|
Salt; to taste |
| 1 |
c |
Chopped ash gourd |
| 2 |
ts |
Oil |
| 1 |
ts |
Brown mustard seeds |
| 1 |
ts |
Fenugreek seed |
| 1 |
|
Red chile pepper; halved |
| 1/2 |
ts |
Asafoetida powder |
|
|
A few curry leaves |
INSTRUCTIONS
FOR TEMPERING
Soak the red gram dal and the Bengal gram dal in 1/2 cup water for 1
hour. Drain off water. Place the soaked dals, ginger, cumin and
coriander seeds, green chiles, and coconut in an electric blender or
food processor. Add very little water and blend ingredients to a fine
paste. Place the yogurt in a bowl. Add the ground paste, salt to
taste, and ground turmeric. Mix well and set aside. Chop the ash
gourd into 1/2-inch pieces. Set aside. Tempering: Heat 2 teaspoons
oil in a heavy saucepan. Add mustard and fenugreek seeds, halved red
chile, asafoetida powder, and a few curry leaves. When the mustard
seeds sputter, add the chopped ash gourd to the pan. Pour in just
enough water to cover the gourd. Cover pan, and simmer on a low heat
until cooked. Now add the yogurt mixture and heat the sambar through
gently. Take care to prevent curdling. Serve hot with rice. Author's
note: You can make this sambar with any vegetable of your choice
(instead of ash gourd): e.g. okra, eggplant, sweet peppers, or cooked
diced potato. Lentil dumplings can also be used instead of
vegetables. "Dakshin, Vegetarian Cuisine from South India," by
Chandra Padmanabhan, 1994
Per serving (excluding unknown items): 132 Calories; 8g Fat (51%
calories from fat); 5g Protein; 11g Carbohydrate; 14mg Cholesterol;
59mg Sodium
Recipe by: Chandra Padmanabhan
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