Sambar (Indian vegetable and dal stew)

According to my husband, Sambar is one of his most favorite flavors on the planet. Considering my husband's culinary background, that is saying a lot. Sambar is truly a satisfying dal. Easy to digest and to prepare, be sure to make a big batch as it is better the second day once the flavors have had time to integrate. It is traditionally served with masala or atta dosa (think Indian savory pancake wrap) or with a large scoop of basmati rice atop the bowl.

This recipe has been adapted from The Hare Krishna Book of Vegetarian Cooking by Adiraja dasa.

6 cups water
3 tsp salt
1.25 cups mung dal, toor asl, green split peas, or whole lentils
1.5 lb assorted vegetables such as eggplant, zucchini, carrots, tomatoes, green beans, squash
2 oz tamarind paste (or you can use a lump of tamarind, place in boiling water, and extract the juice if you want to prepare more authentically)
3 tbsp ghee or sesame oil
3 tbsp prepared sambar powder (you can make yourself or buy a commercial powder) OR the following spice combo (1 tsp black mustard seeds, 1.5 tsp ground cumin, 2 tsp ground coriander, .5 tsp cayenne pepper or 2 fresh chillies, minced, 1 tsp tumeric)
4 tbsp grated coconut

 Put water and salt in large pot and bring water to boil. Sort, wash, and drain the dal. Add the dal to the boiling water. Cook uncovered for 10 minutes. Remove any froth or dal skins, then cover and cook on medium heat for 15 to 25 minutes, stirring occasionally. (The dal should be soft, not mushy.)
While the dal is cooking, wash and prep vegetables. Coarsely chop.

Heat the ghee or oil in a skillet. If using the sambar powder, fry for a few seconds and then add vegetables. If using the spice combo in the recipe, heat oil and fry the mustard seeds. After they finish popping, add the powdered spices, fry for a few seconds, then add the vegetables (holding back the tomatoes if using.) (If you are using eggplant, cook it first until it is butter-soft.) Stir fry for 10 to 15 minutes, until all vegetables are softened and somewhat browned. Add grated coconut and fry for 2 more minutes.

Empty the vegetables and tamarind into the dal and mix well. (If using tomatoes, add at this time. If using canned, no need to strain juice. If using fresh, be sure to remove the skins as the skins will not be a good texture in the soup.) Lower the heat and cook uncovered until the vegetables are soft. This is a thick stew, so it will lose a lot of water - feel free to add a bit back at the end to get the texture that suits you. I thought is was a bit salty at the end, so I added water to dilute the spices.
Enjoy!

The BEST Braised Green Recipe

I first tried these greens at a BBQ at Hilltop Farm. The owner of Food Simply Fresh, Kelly, prepared braised turnip greens that were delicious. She made the recipe available. Tonight was my first attempt and they were a huge success. The liquid was so good we couldn't bare to pour it down the drain, so we're reducing it for a glaze. I substituted collards for turnip greens. Kelly suggested any cooking green - or a mixture. I also substituted dried cherries for cranberries and skipped the garlic.

2 lbs greens, 1 large sweet onion chopped, 5 cloves garlic minced, 1 bottle white wine ( pinot grigio is best) , 16 ounces vegetable stock, 1 cup dried cranberries, 1 tsp crushed red pepper flakes, 1 tsp sea salt, 1 tsp black pepper, 1/4 cup brown sugar, 2 tbsp molasses.

Saute onion in olive oil for about 10 minutes or until soft. Add garlic and saute for about 30 seconds. Add greens, wine, stock, brown sugar, molasses, and spices. Cover pot an bring to a boil. Turn heat down to medium-low to an easy simmer for about 20 to 25 minutes, stirring every 5 minutes or so. Add dried cranberries. Enjoy!
Check out Kelly's web site at www.foodsimplyfresh.com .