Vegan - Split Pea and Sweet Potato Sambhar

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Split Pea and Sweet Potato Sambhar

 

Recipe By :Bharti Kirchner - The Bold Vegetarian

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup yellow split peas

5 1/2 cups water

1/2 teaspoon ground turmeric

1 pound sweet potato (1 medium) -- peeled, cut into 1-inch cubes

1/2 to 1 teaspoon sambhar powder (see notes)

1/2 pound eggplant (1/2 small) -- cut into 1-inch cubes

1/4 pound green beans -- cut into 1-inch pieces

2 teaspoons tamarind concentrate

salt to taste

1 1/2 tablespoons canola oil or mustard oil

2 whole dried red chiles

1/2 teaspoon asafetida powder

1/2 teaspoon black mustard seeds

8 to 10 fresh or dried curry leaves

1 cup diced onion

chopped cilantro for garnish

 

If possible, soak split peas in 5 1/2 cups water for 6 hours or overnight.

Whether soaked or not, bring split peas and soaking water or 5 1/2 cups fresh

water to a boil in a large steep-sided pan. Skim off foam from the top of the

surface and discard it or let it subside in the liquid. Lower heat slightly.

Add turmeric and simmer, covered, 20 minutes (30 to 35 minutes if unsoaked). At

this point the peas will not be completely cooked. Add sweet potato and 1/2

teaspoon sambhar powder. Simmer, covered, another 6 to 8 minutes. Add eggplant

and green beans. Simmer, covered, an additional 10 to 12 minutes, or until the

peas have disintegrated into the sauce and the vegetables are tender. Taste and

add the remaini g 1/2 teaspoon sambhar powder if you like. Add tamarind and mix

well. Season to taste with salt. Keep warm.

Heat oil in a small skillet until a light haze forms. Add dried chiles and

saute until they turn black, turning once. Sprinkle asafetida over the oil.

Add mustard seeds and saute until the seeds start to pop. (Hold the cover over

the skillet to keep the seeds from flying out.) Add curry leaves and cook until

they begin to darken slightly, a few seconds. Add onion and cook until it is

medium brown in color, 5 to 8 minutes. Discard chile or leave it as a garnish.

(Be sure to warn guests not to bite into it.) Pour this oil-spice mixture over

the stew and mix well. Serve garnished with cilantro.

Yield: 2 to 3 entree or 4 to 6 side-dish servings

 

 

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Per serving: 48 Calories (kcal); trace Total Fat; (3% calories from fat); 2g

Protein; 11g Carbohydrate; 0mg Cholesterol; 25mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Some brands of sambhar powder can be very hot. Its best to start with

1/2 teaspoon, adding more later during cooking, according to taste.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0