sambar

2/3 cup split yellow pea (channa dal) soaked 3 hours

3 cups water

1/2 teaspoon turmeric

1 tablespoon butter

Bring to a boil and then simmer until tender (approx. 30 minutes).

Meanwhile blend:

1/2 cup dried unsweetened coconut

1 tablespoon sugar
1/2 teaspoon cayenne pepper
1/2 cup water

Blend until creamy; set aside.

Next heat:

4 tablespoons oil in skillet

Add:

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon minced green chili
12 curry leaves broken into pieces

When seeds begin to pop, add:

1 28 oz can whole tomatoes

1/2 teaspoon aesafatida

1 teaspoon salt
1/2 teaspoon garam masala
1 tablespoon tamarind puree
coconut puree from above

Simmer on low, breaking up tomatoes with a potato masher, about 10 minutes. Drain split yellow peas and add to sambar.