Sambhar (peas With Fresh Vegetables) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Split peas, soaked
4 cup: Water,
1 1/2 tsp: Salt,
1/4 tsp: Turmeric,
2 tbsp: Oil,
1 each: Eggplant, cubed
1 pinch: Salt,
2 tbsp: Tamarind, dried -=OR=-
1/2 cup: Lemon juice,
1 cup: Boiling water,
1/4 cup: Oil,
1 pinch: Fenugreek seeds,
1 pinch: Black mustard seeds,
1/4 lbs: Green beans, chopped
1 each: Green bell pepper, chopped
6 small: White onions, peeled
6 small: Radishes, hlaved
2 each: Green chiles,
1 each: Bay leaf,
1 1/4 tsp: Sambhar spice,
1/4 cup: Cilantro, chopped
1 large: Tomato, seeded & chopped
1/4 cup: Coconut, fresh, chopped
Directions:
Combine split peas with water, turmeric & salt. Boil for about an
hour or until tender. Remove from heat.
Place eggplant cubes into a bowl & sprinkle with salt. Toss & set
aside for 40 minutes. Place tamarind in another bowl & add boiling
water. Set aside for 15 minutes. Strain the tamarind through a sieve
set over a bowl & squeeze out the liquid: discard the pulp. (Or use
lemon juice).
Drain eggplant on paper towels. Heat oil in a large skillet over
moderate heat. Fry fenugreek & black mustard seeds until the mustard
starts to pop & crack open. Add beans, pepper, onions, radishes,
chiles & bay leaf & cook for a couple of minutes. Add eggplant &
continue to cook & stir for 5 minutes. Stir in the sambhar spice,
cilantro, tomato & coconut & cook for another 2 minutes, stirring
gently. Cover & cook until the vegetables are cooked through. Mix in
the reserved tamarind liquid or lemon juice & the boiled split peas.
Stir to blend well & simmer uncovered for
10 minutes. Serve with rice.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Source from luhu.jp
hour or until tender. Remove from heat.
Place eggplant cubes into a bowl & sprinkle with salt. Toss & set
aside for 40 minutes. Place tamarind in another bowl & add boiling
water. Set aside for 15 minutes. Strain the tamarind through a sieve
set over a bowl & squeeze out the liquid: discard the pulp. (Or use
lemon juice).
Drain eggplant on paper towels. Heat oil in a large skillet over
moderate heat. Fry fenugreek & black mustard seeds until the mustard
starts to pop & crack open. Add beans, pepper, onions, radishes,
chiles & bay leaf & cook for a couple of minutes. Add eggplant &
continue to cook & stir for 5 minutes. Stir in the sambhar spice,
cilantro, tomato & coconut & cook for another 2 minutes, stirring
gently. Cover & cook until the vegetables are cooked through. Mix in
the reserved tamarind liquid or lemon juice & the boiled split peas.
Stir to blend well & simmer uncovered for
10 minutes. Serve with rice.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Source from luhu.jp