Sambhar - coconut milk

Method

• In a large stainless steel pot combine the coconut milk and 3 cups water.
• Whisk in the tamarind pulp.
• Over high heat, bring the mixture to a boil, then remove from the heat.
• Add the saffron and steep for 15 minutes.
• Strain the mixture and reserve liquid for later.
• Melt the unsalted butter in a large pot over medium heat.
• Add the onions and saute for 5 minutes until soft and just beginning to brown.
• Add the Thai chiles, Sambhar Spice Mix, ground coriander, ground cumin, curry powder, and turmeric powder.
• Stir to combine, reduce heat to low and simmer for 3 to 4 minutes to bring out the flavor of the spices.
• Add the remaining 4 cups water, channa dal, potatoes and tomatoes and cook until tender, but not mushy, about 18 to 20 minutes.
• Add the reserved coconut/tamarind liquid and simmer for 5 minutes.
• Serve warm and garnish with the cilantro leaves.
• *Cook's Note: channa dal is a dried yellow split pea that can be found in specialty Indian stores and health food stores.
• 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
• Special equipment: a spice grinder or coffee grinder
• In a heavy skillet, over very low heat, dry roast the channa and urad dahl, stiring constantly, for 5 to 8 minutes.
• See Cook's Note**.
• Remove the dal from skillet and set aside to cool.
• Increase the heat to medium high, add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds and dried chilies to the skillet, stirring constantly.
• Toast the spices until they release their aroma, about 3 minutes.
• Grind the dal to a powder in a spice grinder or coffee grinder.
• Grind the toasted spices to a powder.
• Combine the dal, ground spices and turmeric powder.
• Store in a tightly sealed jar.
• *Cook's Note: Channa Dal is a yellow split pea, Urad Dal is a white split gram bean and can be found in specialty Indian stores and health food stores, as well as the spice seeds.
• **Cook's Note: Dry Roasting means to roast without adding oil, using a hot, dry skillet.
• Yield: 3/4 cup
• Preparation Time: 5 minutes
• Cooking Time: 10 minutes
• 2 1/2 cups all-purpose flour
• 1/2 cup toasted rice flour*
• 1 teaspoon kosher salt
• 2 cups hot water
• Special equipment: a steamer or steamer basket, cheesecloth or paper towel, string hopper press, 12 thatu, see Cook's Note**
• Line a steamer with several layers of cheesecloth and fill with the all-purpose flour.
• Steam for 45 minutes.
• Spread the steamed flour on a baking sheet to cool.
• Combine the steamed flour, rice flour, and salt in a large bowl.
• Make a well in the center of the flour and add the hot water.
• Mix with a spoon until you can gather the dough together into a ball.
• On a clean surface, knead the dough lightly for 2 to 3 minutes Press the dough through the hopper press onto the thatu.
• Place 6 filled thatu in the steamer and steam for 5 to 8 minutes.
• While they are steaming fill the remaining thatu with dough, then steam.
• *Can be found in some supermarkets and health food stores
• **Cook's Note: A string hopper press is a tool used for extruding dough, similar to the way a pasta machine extrudes noodles.
• It is usually made of wood or metal and can be found in specialty Sri Lankan stores.
• Thatu are perforated disks made of plastic or woven bamboo.
• They are the forms the string hoppers are steamed on.
• Thatu are also available at Sri Lankan stores.
• Yield: 12 pieces
• Preparation Time: 15 minutes
• Cooking Time: 1 hour
• Inactive Time: 15 minutes