Onion Sambaar

• 5 tablespoons pigeon peas, picked-over split skinned (toovar dal)
• 4 cups water
• 12 tablespoon oil
• 12 teaspoon black mustard seeds
• 1 fresh hot red chili pepper, halved lengthwise (such as serrano or Thai)
• 12 lb white pearl onion
• 2 tablespoons fresh ginger, finely chopped peeled
• 1 teaspoon ground coriander
• 1 teaspoon tamarind paste
• 12 teaspoon turmeric
• 12 teaspoon ground cumin
• 12 teaspoon asafetida powder
• 3 fresh hot green chili peppers, halved lengthwise (such as serrano or Thai)
• fresh cilantro stem

1. Wash dal in several changes of water until water runs clear and drain well in a sieve.
2. Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
3. Heat oil in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop.
4. Add 1 1/2 cups water and remaining ingredients (but not dal paste).
5. Bring to a boil and simmer, stirring occasionally, until onions are softened, 6 to 8 minutes.
6. Add dal paste and remaining cup water, stirring to incorporate.
7. Bring rasam to a boil, stirring occasionally, and season with salt.

pigeon peas, water, oil, black mustard seeds, hot red chili pepper, white pearl onion, fresh ginger, ground coriander, tamarind paste, turmeric, ground cumin, asafetida powder, peppers, cilantro stem

Taken from www.food.com/recipe/onion-sambaar-271593 (may not work)