Name: Sambar - Lentils with Vegetables
Ingredients: 1 lg Onion, chopped into big pieces; Vegetables, like carrots, sweet potatoes, pumpkin,; Some curry leaves (if available); Coriander leaves chopped 1T (cilantro); Tamarind size of perhaps 1/2 to 3/4 cup, juice of; Thoor dal (cooked); Salt to taste; 3/4 ts Turmeric powder; 3/4 ts Mustard seeds; 1/2 ts Fenugreek seeds (optional); 1 ts Oil; 2 ts Coriander seeds; 1/8 ts Asafoetida (hing); 2 ts Chana dal; 10 Whole red chilis, to taste (up to 15); 3 ts Coconut (shredded) (up to 6)

He was conceived by the union of divine grace and human disgrace. He who breathed the breath of life into the first man is now Himself a man breathing His first breath. The King of kings now sleeping in a cow-pen. The Creator of oceans and seas and rivers afloat in the womb of His mother. God sucking His thumb. The Alpha and Omega learning His multiplication tables. He who was once surrounded by the glorious stereophonic praise of adoring angels now hears the lowing of cattle, the bleating of sheep, the stammering of bewildering shepherds. He who spoke the universe into being now coos and cries. Omniscient Deity counting His toes… From the robes of eternal glory to the rags of swaddling clothes. The omnipresent Spirit, whose being fills the galaxies, confined to the womb of a peasant girl. Infinite power learning to crawl.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Greek		1	Servings

INGREDIENTS

1	lg	Onion, chopped into big pieces
		Vegetables, like carrots, sweet potatoes, pumpkin,
		Some curry leaves (if available)
		Coriander leaves chopped 1T (cilantro)
		Tamarind size of perhaps 1/2 to 3/4 cup, juice of
		Thoor dal (cooked)
		Salt to taste
3/4	ts	Turmeric powder
3/4	ts	Mustard seeds
1/2	ts	Fenugreek seeds (optional)
1	ts	Oil
2	ts	Coriander seeds
1/8	ts	Asafoetida (hing)
2	ts	Chana dal
10		Whole red chilis, to taste (up to 15)
3	ts	Coconut (shredded) (up to 6)

INSTRUCTIONS

(1)  Fry coriander seeds, asafoetida, chana and  chilis and  grind with
coconut, use shredded dried if too lazy to deal with fresh.  The quantity
of coconut varies according to taste.
(2)  Fry the onion for about 5 minutes in a little  oil with  the  turmeric
powder. Add the vegetables and some water and cook. I would add hard to
cook veg- gies like carrot and chatyote first and cook for a while before
adding sweet potatoes and pumpkin. (Can make this also with a single
vegetable, no need to use all of them.)  Don't overcook veggies, but  when
just  cooked,  add  the tamarind juice, curry leaves and salt to taste,
(3)  Soon after  adding  the  tamarind  juice,  take  a separate  frying
pan and heat up the 1T oil. When hot enough so that the mustard seeds will
crackle when thrown in, put the mustard seeds in, once the crackling has
stopped add the fenugreek seeds  and stir  until  they  turn  a dark brown
color (don't burn). Then add this the boiling mixture.
(4)  Boil all together for another 5 minutes until  the raw  tamarind smell
has left the solution. Now add the paste of masala and coconut and add  the
dal.  Bring  to a boil and switch off. Add chopped cori- ander leaves.
(5)  Takes 2-3 hours for the flavour  to  settle  down, but can be eaten
right away also.
NOTES: Vegetables that must NOT be used are those  that  belong  to the
cabbage and caulflower families.
While frying ingridients for the paste, throw in  the  coriander  seeds
first and fry a while before putting in the others, otherwise the coriander
seeds won't  fry properly and will taste pretty awful.
Source:  [email protected]
Posted to EAT-L Digest 16 November 96
Date:    Sun, 17 Nov 1996 14:26:53 +1000
From:    "I. Chaudhary" <[email protected]>

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