Sambhar

Ingredients

• 27 ounces coconut milk (2 tins)
• 3 cups water, plus 4 cups
• 4 ounces tamarind pulp
• Pinch saffron
• 1/4 cup unsalted butter
• 2 medium onions, sliced (about 1/2 pound)
• 3 Thai chiles, chopped
• 2 tablespoons Sambhar Spice Mix, recipe follows
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons curry powder
• 1 teaspoon turmeric powder
• 2 cups channa dal, see Cook's Note*
• 2 Yukon gold potatoes, cubed
• 3 tomatoes, diced
• 2 tablespoons chopped fresh cilantro leaves
• Serving suggestions: String Hoppers, recipe follows
• 2 teaspoons channa dal, see Cook's Note*
• 2 teaspoons urad dal, see Cook's Note*
• 4 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 2 teaspoons black peppercorns
• 1 teaspoon fenugreek seeds
• 8 dried chilies
• 1/2 teaspoon turmeric powder
• 2 1/2 cups all-purpose flour
• 1/2 cup toasted rice flour*
• 1 teaspoon kosher salt
• 2 cups hot water

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