Spicy Vegetable Stew with California Raisins (Sambhar)
Servings
6 Servings
Ingredients
- 3/4 c. yellow split peas
- 4 c. water
- 6 tbsp. clarified butter or vegetable oil divided
- 2 c. eggplant cut into 1/4-inch pieces
- 1-1/4 c. California raisins
- 1 c. carrots cut into 1/8-inch pieces
- 1 c. green bell peppers cut into 1/4-inch cubes
- 1/2 c. peeled potatoes cut into 1/8-inch cubes
- 1/4 c. yellow onions cut into 1/8-inch pieces
- 1 tbsp. tamarind paste
- 1/2 c. hot water
- 1-1/2 tsp. salt
- 1 tsp. black mustard seed
- 4 to 6 fresh kari leaves
- 1/4 tsp. asafetida powder
- 2 tbsp. sambhar powder
Instructions
Preparation
- 1 In a 3-quart saucepan, bring peas and water to a boil over medium-high heat; reduce heat to low2 Partially cover; cook 15 minutes.3 Meanwhile, in deep 12-inch skillet, heat 4 tablespoons butter over medium-high heat; add eggplant, raisins, carrots, peppers, potatoes and onions. 4 6 to 7 minutes or until vegetables are partially cooked; add to cooked peas.5 Dissolve tamarind paste in hot water. Stir paste, sambhar powder and salt into stew; set aside.6 In 6-inch skillet, heat remaining 2 tablespoons butter over medium-high heat; add mustard seed; cover. When seeds pop, immediately add kari leaves and asafetida powder. Pour oil mixture into stew. Partially cover; cook 8 to 10 minutes more to blend flavors.
- Source: California Raisin Marketing Board
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