Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water
1 c Dried yellow split peas
2 tb Shredded or flaked coconut
1 ts Coriander seed
1/2 ts Fenugreek seed
1 Stick cinnamon, 1/2-in long
3 tb Oil
1/4 ts Salt
1/4 ts Cayenne pepper
3 md Carrots, diced
2 md Zucchini, diced
1 md Onion, finely chopped
1 sm Eggplant, diced
2 tb Water
1 tb Tamarind pulp
Hot cooked rice
Snipped fresh cilantro

This version of sambar is flavored with just a sampling of the spices
loved by Indians: coriander, fenugreek, cinnamon and tamarind.

Heat 4 cups water and peas to boiling in 2-quart saucepan. Reduce
heat. Cover and simmer 45 minutes. Cook and stir coconut, coriander,
fenugreek and cinnamon in 1 tablespoon oil in 8-inch skillet until
coconut is light brown. Remove from heat. Stir in salt and cayenne
pepper. Crush coconut mixture with mortar and pestle until finely
ground. Reserve. Cook carrots, zucchini, onion and eggplant in 2
tablespoons oil in 12-inch skillet, stirring occasionally, until
tender. Stir 2 tablespoons water into tamarind pulp until softened.
Stir tamarind mixture, coconut mixture and peas into skillet. Cook
and stir over low heat, adding water until of consistency of soup, if
necessary, until hot and well blended. Serve over rice and garnish
with cilantro.

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