Coconut Sambar Recipe

Ingredients:

• Masala Ingredients:
• 1 c. coconut (shredded) 
• 1 tsp. chana dhal
• 1 tsp. fenugreek 
• 2 red chilies
• 3 tsp. coriander seeds 
• 1/8 x 1/8 inch asafoetida
• 3/4 c. toor dhal 
• 1 potato
• 1 small ball tamarind (size of lime)
• 2 carrots 
• 1/8 tsp. turmeric
• 1 bell pepper 
• 1 1/2 tsp. salt
• 1 tomato 
• 3 Tbsp. oil
• 1 onion 
• 1/2 tsp. mustard seeds
• 1/4 eggplant

Method to make Coconut Sambar Recipe:

• Fry a11 masala ingredients in 1 tablespoon of oil in a fry pan over medium heat until golden brown and grind them in a blender adding 1 cup of water into a fine paste. (In place of this you can also use sambar powder. If using sambar powder, use 1/2 tablespoons of it and also the ground paste of 1 cup shredded coconut sauteed in 1 tablespoon of oil.) 
• In a pressure cooker, cook toor dhal with 4 cups of water for 5 minutes and keep it aside. 
• Soak tamarind in 1 1/2 cups of warm water for 1/2 hour and take the essence out of it. 
• Remove the pulp by pouring it through a strainer.
• Cut all vegetables (potato, carrots, bell pepper, tomato, .onion and eggplant) in small sizes. 
• In a heavy-bottomed saucepan, cook vegetables in 1 1/2 cups of tamarind water mixed with turmeric and salt. 
• When vegetables are cooked, add the ground masala paste (or masala powder and coconut paste) and cooked toor dhal. 
• When the whole mixture comes to a full boil, remove from heat. 
• In a fry pan, saute mustard seeds in oil. 
• When mustard seeds crack, remove the fry pan and add into the mixture of toor dhal and vegetables. Serve it hot with rice.