Recipe: Bhindi Masala and Sambar (Lentils with Vegetables) for Nicole

Bhindi Masala
(6 servings)
Source: Rani, "Feast of India"

1/4 c Oil
1 lg Onion, chopped
10 ea Garlic cloves, minced
2 ea Fresh green chilies, chopped
1 ts Turmeric
1 tb Cumin, ground
3 lb Okra
Salt

Heat oil in large pot. Add onion, garlic & chilies. Fry over medium heat till browned. Stir in turmeric & cumin & fry for 2 minutes. Mix in okra & salt. Cover, reduce heat & simmer for 8 to 10 minutes, stirring occasionally to prevent burning. Serve hot with plain rice or chapatis.

SAMBAR (Lentils with Vegetables)
serves 6 - 8

1 cup lentils, picked over
2 cups mixed cubed vegetables such as potatoes, carrots, cauliflower and string beans
1 cup diced onion
3 Tbsp. Spice 'N Flavor Sambar Masala
1 tsp. salt
1 cup diced tomatoes
2 tsp. vegetable or corn oil
1 tsp. mustard seeds (optional)
1 Tbsp. tamarind paste (optional)
2 Tbsp. thinly sliced onion
2 Tbsp. chopped coriander (cilantro) leaves (optional)

In a large pot bring lentils and 5 cups water to a boil and simmer until tender, 30 to 35 mins.
Stir in mixed vegetables and diced onions and simmer 15 mins. In a small bowl mix together Spice 'N Flavor Sambar Masala and 1/4 cup water and add to lentils. Stir in salt, tamarind paste and tomatoes and simmer, covered, 10 mins.
In a small frying pan heat oil over moderate heat and saute mustard seeds, covered, until popping sounds stop, 3 to 4 mins. Add sliced onion and saute, stirring, until golden brown. Pour mixture over lentils and add salt to taste.
Transfer sambar to a serving dish and garnish with coriander leaves. Serve hot with rice (steamed or pilaf), with idlis and dosas, or dilute with 1 cup of stock or boiling water to enjoy as a soup.

CHEF'S TIP :
Soak the lentils in cold water for 2 hours for faster cooking. For variation, use 2 cups of other mixed vegetables such as eggplants, drumsticks (moringa olifera), pumpkin, okra, yam, squash and zucchini. For enhanced flavor, add a few curry leaves to onions in step 4.

Ingredients: (in powder form) Spices (including coriander seeds, red chili, turmeric, ginger, fenugreek seeds, mustard seeds and asafetida), Lentils (dried green)