Sambhar (South Indian Lentil Stew) - Cuisinart CPP-200 Series Instruction Manual

utes until the dosa is browned and crisp.
Open the lid, flip and cook another 30
seconds. Remove the dosa to a plate and
cover with a clean towel to keep warm.
6. Repeat with remaining batter, stacking
the dosas as they finish cooking to keep
warm.
*Note: Also known as split black lentils, urad
dal can be found in most specialty grocery
stores prepackaged or in bulk containers.
Nutritional information per dosa:
Calories 99 (45% from fat) • carb. 12g • pro. 1g
• fat 5g • sat. fat 0g • chol. 0mg • sod. 109mg
• calc. 3mg • fiber 1g
Sambhar
(South Indian Lentil Stew)
An essential component of any South Indian
meal, versions of this hearty dish abound,
depending on the cook. This variation has
mild heat and is rich with vegetables. Serve
over rice or as an accompaniment to breads.
Makes 4 cups
½ cup yellow split peas, picked
over, rinsed and drained
4 cups water, divided
1 tablespoon plus 1½ teaspoons
vegetable oil
½ large jalapeño
1 teaspoon ground coriander
1 teaspoon chili powder
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
pinch asafetida
½ medium russet potato, peeled
and cut into ½-inch dice (about
½ cup)
½ medium sweet potato, peeled
and cut into ½-inch dice (about
½ cup)
1 medium onion cut into ½-inch
dice
1 medium plum tomato, chopped
1 medium carrot, cut into ½-inch
dice (about ½ cup)
½ cup cauliflower florets
1¼ teaspoons kosher salt
½ cup frozen green peas
½ teaspoon whole mustard seeds
1 bay leaf
2 tablespoons fresh lemon juice
1. In a small saucepan combine the split
peas with 1½ cups of the water. Bring to a
boil, cover and reduce to a simmer. Cook
until the split peas are very soft and water
has been absorbed, about 40 to 45 min-
utes. Set aside.
2. In a medium-large saucepan set over
medium heat, add 1 tablespoon of the
oil. When hot, add the jalapeño and
ground spices. Cook for about 1 minute
until fragrant. Add the potatoes, onion,
tomato, carrot, cauliflower and salt. Stir to
combine and add the remaining 2½ cups
water. Bring to a boil and reduce to a sim-
mer. Cook until the vegetables are tender,
about 20 minutes.
3. When the split peas are cooked, remove
from the heat and mash them with a
wooden spoon, leaving some split peas
whole. Stir the split peas into the veg-
etable pot until evenly distributed. Simmer
for another 10 to 12 minutes. Stir in the
green peas during the last 1 to 2 minutes
of cooking.
4. In a small skillet, heat the remaining 1½
tablespoons of oil. Once hot, carefully add
the mustard seeds and bay leaf. Cook
for about 5 seconds, until the mustard
seeds pop. Add the seeds, bay leaf and
oil directly to the stew and stir to combine.
Stir in the lemon juice, remove from the
heat and serve.
Nutritional information per ½-cup serving:
Calories 106 (27% from fat) • carb. 15g • pro. 5g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 393mg
• calc. 27mg • fiber 3g
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