Sambar Split Dried Pigeon peas Recipe

This South Indian dish is made from yellow split pigeon peas also known as Tuar or Arhar.

1. Yellow split pigeon peas (Tuar): 1 Cup washed and rinsed

2. Water: 3½ cups

1. Tamarind pulp: ½ cup

2. Water: ½ Cup

3. Green Bell pepper: 1 washed and chopped

4. Tomato: 1 washed and chopped

1. Coriander seeds: 1½ teaspoons

2. Chana Dal: 1 teaspoon

3. Unsweetened desiccated coconut: 1 Tablespoon

4. Whole Dried Cayenne Peppers: 2

1. Canola oil: 2 teaspoon

2. Mustard seeds: 1 teaspoon

3. Cumin seeds: 1 teaspoon

4. Hing (Asafetida) powder:¼ teaspoon

Add beans and water. Bring it to a boil. Let it simmer on medium heat for about 15 minutes till the beans are cooked

In a separate pot, combine ingredient. Bring it to a boil. Cook over medium heat, till the broth is reduced by 50%

1. Grind all ingredients together. Food processor does a good job.

2. Add Sambar mix to Tamarind broth.

3. Add To Basic Dal. Bring to a boil.

Heat oil in small sauté pan. Add Tarka ingredients. The seeds will start to sputter. Remove from heat and add to Sambar mix