Sambhar

Ingredients

• 8 ounces red lentils or 8 ounces yellow lentils, picked over, washed and drained
• 3 -4 cups water
• 1 inch ball tamarind pulp
• 1 cup boiling water, in which to soak the tamarind pulp
• 1⁄2 teaspoon turmeric
• 2 tablespoons vegetable oil (I use coconut oil)
• 1⁄2 teaspoon brown mustard seeds
• 1⁄2 teaspoon cumin seed
• 2 teaspoons sambhar powder
• 2 whole dried red chilies
• 1⁄4 teaspoon asafoetida powder
• 8 -10 fresh curry leaves
• 2 garlic cloves, crushed
• 2 tablespoons desiccated unsweetened coconut (shredded)
• 1 lb chopped mixed vegetables (for example, cauliflower, zucchini, red bell pepper, okra, mushrooms, peas, Brussels sprouts)
• 4 firm tomatoes, peeled and chopped
• 2 tablespoons vegetable oil, extra
• 2 garlic cloves, extra, finely sliced
• fresh cilantro, chopped, to garnish

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