Kerala Sambar

• 1/2 cup thoor dhal or yellow split peas (3 1/2 ounces), rinsed in several changes of water
• 3 1/4 cups water
• 1/4 teaspoon turmeric
• 2 tablespoons vegetable oil
• 1/4 teaspoon fenugreek seeds
• 1/8 teaspoon asafetida
• 1/4 pound okra, trimmed
• 1 medium boiling potato, peeled and cut into 3/4 -inch dice
• 1 medium tomato, coarsely chopped
• 1 medium onion, coarsely chopped
• 1/4 cup cilantro leaves
• 1 serrano or Thai chile, cut in half lengthwise
• 2 teaspoons ground coriander
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon tamarind concentrate, dissolved in 1 tablespoon boiling water
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon mustard seeds
• 8 curry leaves or 2 bay leaves
• 1 dried red chile
• 1/2 teaspoon fresh lemon juice

1. In a small saucepan, combine the dhal with 1 1/4 cups of water and 1/8 teaspoon of the turmeric and bring to a boil.
2. Cover and cook over low heat until soft, about 30 minutes (45 minutes for yellow split peas).
3. Partially mash the dhal with a potato masher.
4. Meanwhile, in a large saucepan, heat 1 tablespoon of the oil.
5. Add the fenugreek and asafetida and cook over moderately high heat until fragrant and lightly colored, about 1 minute.
6. Add the okra, potato, tomato, onion, cilantro, serrano chile, coriander, salt, cumin, the remaining 1/8 teaspoon of turmeric, dissolved tamarind, cayenne and black pepper along with the remaining 2 cups of water and bring to a boil.
7. Reduce the heat to moderately low and simmer until the potatoes are tender, about 18 minutes.
8. Add the mashed dhal and simmer 10 minutes longer.
9. In a small skillet, heat the remaining 1 tablespoon of oil.
10. Add the mustard seeds, curry leaves and dried red chile.
11. Cover and cook over moderately high heat until the mustard seeds have popped for a few seconds, then stir into the vegetable and dhal mixture.
12. Add the lemon juice and serve.

thoor dhal, water, turmeric, vegetable oil, fenugreek seeds, asafetida, okra, boiling potato, tomato, onion, cilantro, serrano, ground coriander, salt, ground cumin, tamarind concentrate, cayenne pepper, freshly ground black pepper, mustard seeds, curry, red chile, lemon juice

Taken from www.foodandwine.com/recipes/kerala-sambar (may not work)