Sambaar

Servings: 4
Ingredients:

1/2 c  Yellow split peas
2 1/2 c  Water
1 ea Onion, chopped
3 ea Garlic cloves, chopped
1 sl Ginger, chopped, 1/2-inch
1 ea Red chili
2 tb Ghee
1/2 ts Cumin
1/2 ts Coriander
1/2 ts Turmeric
1/2 sm Cauliflower, separated into
-- florets
2 md Carrots, diced
1/2 md Eggplant, diced
1/2 sm Cabbage, sliced
Lemon juice
1/2 ts Cayenne

In a large pot, comine the split peas with the water and cook for 30 to 50
minutes, till soft.

Heat ghee till hot. Saute, onion, garlic, ginger and chili. (Add more
chili if you want a hotter curry). Add the rest of the spices and saute for
2 minutes. Add vegetables and cook for another 5 minutes. Add 1/2 c stock
from the split peas. Cover and cook for 15 minutes, or until the vegetables
are tender.

Add cooked split peas to the vegetables. Squeeze with lemon juice. Check
to see if you need salt. Simmer for another couple of minutes and serve.

Marlena Spieler, ‘Hot and Spicy’

—–