Sambhar with Coconut and Vegetables

Sambhar powder is an aromatic blend of assorted spices such as red chilies, turmeric, fenugreek, coriander, cumin, cloves, cinnamon, ground dals and desiccated coconut. Fresh curry leaves are found in the refrigerated section of Indian grocery stores, near the paneer.

1/2 cup tur (arhar) dal (pigeon peas) 3-1/2 cups water Salt to taste 1/2 tsp turmeric 20 fresh curry leaves, divided 1 oz piece seedless tamarind pulp 2 tbsp vegetable oil 1/2 tsp black mustard seeds 1 onion, finely chopped 1 clove of garlic, finely chopped 1 small zucchini, sliced into 1/4 inch thick half rounds 1 small carrot, diced fine 1 ripe plum tomato 2 tbsp grated coconut, fresh or frozen 2 tbsp sambhar powder Pinch of asafetida 1/4 cup water 3 tbsp coriander leaves, chopped

Put dal in deep bowl, rinse. Cover with water, soak 1/2 hour or longer. Drain, transfer to heavy saucepan, add 3 cups water, salt, turmeric and half curry leaves.

Bring to boil over high heat, reduce to medium-low, cover and cook 30 minutes, stirring occasionally.

Skim off foam on top. Mash dal lightly with spoon.

Put tamarind and 1/2 cup water in glass bowl, microwave on high 1 minute. Mash tamarind well with fork; rest 10 minutes to soften. Set fine-mesh sieve over bowl; pour in tamarind. Extract juice by pressing down with spoon. Reserve juice; discard solids.

Warm oil in deep, non-stick skillet over medium-high heat. Add mustard seeds for 30 seconds until they start to pop. Quickly add onions and garlic; sauté 4 minutes. Add zucchini, carrot and reserved curry leaves; sauté 2 minutes until softened.

Add dal, cook covered 10 minutes on medium-low heat, stirring occasionally.

Blend tomato, coconut, sambhar powder, asafetida, 1/4 cup water and tamarind juice until thick and smooth. Add to dal and vegetables. Cook 10 minutes, mix in fresh coriander and serve.

Makes six servings