Sambhar (India)

Serves 6.

1 cup toor dal
1 teaspoon tamarind concentrate
2 teaspoon salt
1/4 teaspoon turmeric
2 teaspoon channa dal
3 teaspoon coriander seeds
1/4 teaspoon asafoetida - optional
3 dried red chillies
1/4 cup grated coconut
1 teaspoon mustard seeds
1 green chilli chopped
1 onion chopped
1 chopped tomato

Boil the toor dal with 3 cups of water.

Fry the channa dal, coriander seeds, hing, red chillies for a few minutes and then fry it with grated coconut. Grind the above mixture with water in blender or food processor.

Fry the green chilli in oil for a few minutes.

Boil the tamarind paste, water, salt, turmeric, tomato and vegetables. Cook for about 5 minutes. Add boiled dal and bring it to a boil. In the meanwhile fry mustard seeds & onion. Add the above ingredient leaves to the mixture and cook on low heat for 15 minutes.

This is a very common soupy dish from the south part of India. It is eaten with plain cooked rice, rice cakes or thin pancakes called dosas