Onion Sambar

• For the sambar
• 1 cup toor dal
• 2 tablespoons coconut oil
• 2 teaspoons black mustard seeds
• 1 Thai green chili, halved lengthwise (or about 1/4 of a jalapeno)
• 2 teaspoons sambar powder
• 1/4 teaspoon asafoetida
• 1 onion, cut in half crosswise, then cut lengthwise along the grain into pieces slightly less than an inch wide
• 1 1/8 teaspoons tamarind concentrate
• salt
• For the channa dal/coconut paste
• 2 teaspoons coconut oil
• 2 dried red chilies (small, like Thai chilies)
• 3 tablespoons dried flaked coconut
• 3 tablespoons channa dal
• 1 tablespoon coconut oil, for finishing

1. Rinse the toor dal three times in a large sauce pan, then add four cups water. Bring to a boil, then lower heat to a simmer. Skim off any foam that appears.
2. Cook for approximately 40 minutes, or until the lentils are very soft and falling apart. Add water if the lentils look like they are drying out.
3. When lentils are done cooking, take a wire whisk and whisk them into a rough puree.
4. While the lentils are cooking, start cooking the onion. Heat the coconut oil, mustard seeds, and green chili in a large heavy-bottomed pot until the mustard seeds turn grey and start sputtering out of the pot.
5. Turn down the heat, add the sambar powder and asafoetida, and stir for a few seconds.
6. Add the onion and stir to coat with the spices. Cook the onion for a few minutes, then add 2 1/2 - 3 cups water to cover the onions well.
7. Dissolve the tamarind concentrate in a bit of water, and add it to the onion mixture. Add some salt, and bring to a boil.
8. Once the mixture starts to boil, lower the heat and simmer, covered, until the onions are soft, about 20 minutes.
9. While your onions are simmering, make the coconut/channa dal paste. Heat the 2 teaspoons of oil in a small skillet (reserve the 1 tablespoon for the end), then add the chilies, coconut, and channa dal. Roast on medium heat until the coconut is light brown. Take care not to scorch it.
10. Puree the coconut/dal mixture in a blender with a small amount of water to make a paste.
11. When the separate elements are done, you just need to put them together. Add the whisked toor dal to the cooked onions (reserving a small amount of plain dal for your kids if necessary), then add the coconut/channa dal paste, and mix. Add more salt if necessary.
12. Add the final tablespoon of coconut oil, and simmer the sambar for a few minutes. That's it. Serve with rice and a nice vegetable curry.

toor dal, coconut oil, black mustard seeds, green chili, sambar powder, asafoetida, onion, tamarind concentrate, salt, coconut paste, coconut oil, red chilies, coconut, channa dal, coconut oil

Taken from food52.com/recipes/7730-onion-sambar (may not work)