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Sambaar ethnic, main dish, vegetarian 1/2 cup yellow split peas 2 1/2 cup water 1 each onion, chopped 3 each garlic cloves, chopped 1 slice ginger, chopped, 1/2-inch 1 each red chili 2 tablespoon ghee 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon turmeric 1/2 small cauliflower, separated into - flore; ts 2 medium carrots, diced 1/2 medium eggplant, diced 1/2 small cabbage, sliced 1 lemon juice 1/2 teaspoon cayenne In a large pot, comine the split peas with the water & cook for 30 to 50 minutes, till soft. Heat ghee till hot. Saute, onion, garlic, ginger & chili. (Add more chili if you want a hotter curry). Add the rest of the spices & saute for 2 minutes. Add vegetables & cook for another 5 minutes. Add 1/2 c stock from the split peas. Cover & cook for 15 minutes, or until the vegetables are tender. Add cooked split peas to the vegetables. Squeeze with lemon juice. Check to see if you need salt. Simmer for another couple of minutes & serve. Marlena Spieler, "Hot & Spicy" Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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