Name: Stir-Fry Veggie Sambar for Chalks and Chopsticks
Yield: 6 -8 servings
Ingredients: 1 12- oz package of stir-fry veggies ((mine had carrots, broccoli, celery, water chestnuts, and mushrooms in it)); 3/4 cup pink lentils or masoor dal ((Cooker Roommate was right-- sambar is usually made with yellow split peas, but Errand Roommate would be happy to know that red lentils magically cook up yellow, and taste great in a sambar). Soak the lentils for 30 minutes in water, then drain, cover with fresh water, and cook for about 20-30 minutes until very tender.); 1 1- inch ball of tamarind (, soaked in 1/4 cup of water for half an hour. Extract the juice by crushing with your fingers. Strain the juice and throw away the solids.); 1/2 tsp turmeric; 1 heaping tablespoon sambar powder ((not a ladleful, for sure)); 1 tsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1/2 tsp asafoetida (, or hing); 1 sprig curry leaves; 1 tsp grated jaggery ((use sugar if you can' t find this))