• prep: 20 min
• cook: 1 hr
• total: 1 hr 20 min

servings:

This aromatic mixture of split peas and vegetables is a staple in the South Indian diet. It always accompanies favorite snacks such as dosas (lentil crêpes) and idlis (lentil dumplings). A traditional Sadhya feast wouldn't be complete without this flavorful source of protein. Asafetida (a garlicky resin from the sap of a fennel-like plant; it's often used in lentil dishes) and fenugreek provide its pleasantly pungent aroma. This recipe is part of our menu for Sadhya, a South Indian feast.

• 1/2 cup thoor dal (yellow pigeon peas) or dried yellow split peas, rinsed and drained
• 3 1/2 cups water, divided
• 1/8 teaspoon ground turmeric
• 1/2 teaspoon tamarind concentrate (preferably Tamicon brand)
• 2 tablespoons hot water
• 1 tablespoon vegetable oil
• 1/8 teaspoon fenugreek seeds
• 1/8 teaspoon ground asafetida
• 1 medium boiling potato, cut into 3/4-inch pieces
• 1 small tomato, chopped
• 1 small onion, chopped
• 1/4 pound okra or green beans, trimmed and cut into thirds
• 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
• 1/4 cup chopped cilantro
• 4 teaspoons sambar powder (see Cooks' Notes)
• Salt
• Fresh lemon juice to taste

Click Here For Step-By-Step Instructions