Recipe - Indian Spicy Split Peas With Vegetables (Samb

4 cup Water
1 cup Dried yellow split peas
2 tablespoon Shredded or flaked coconut
1 teaspoon Coriander seed
One half teaspoon Fenugreek seed
1 Stick cinnamon, 1/2in long
3 tablespoon Oil
One fourth teaspoon Salt
One fourth teaspoon Cayenne pepper
3 md Carrots, minced
2 md Zucchini, minced
1 md Onion, finely chopped
1 small Eggplant, minced
2 tablespoon Water
1 tablespoon 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 2quart saucepan. Reduce heat.
Cover and simmer 45 minutes. Cook and stir coconut, coriander, fenugreek
and cinnamon in 1 tablespoon oil in 8inch 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 12inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini