Sambhar Lentil Soup Recipe
1 cup yellow split peas (toor, tuvar dal)
2 cups water
1/2 cup tamarind pulp
1/2 cup water
1 green bell pepper, sliced
1 tomato, diced
1 tablespoon unsweetened coconut powder
2 teaspoons vegetable oil
2 teaspoon sambhar powder
1.Place yellow split peas in a saucepan with 3 cups water and bring to a boil. Reduce heat
to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together
the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over
medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to
boil until the vegetables are soft, and the liquid has reduced to almost half.
2.Add coconut to the tamarind sauce, then stir in the yellow lentils until everything is
well blended. Bring to a boil once again, then remove from the heat and set aside.
3.Heat oil in a small skillet over medium heat, and add sambhar masala until mixture is
fragrant, remove from heat and stir into sambar. Serve hot.