Vegetable Coconut Sambar

Ingredients

• 1/2 teaspoon asafetida
• 1 teaspoon brown mustard seeds
• 4 to 6 fresh red cayenne peppers, seeded and chopped
• 2 tablespoons chana dal, rinsed
• 2 tablespoons coconut oil
• 3 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• small handful of dried curry leaves
• 1 drumstick, sliced
• 1 small eggplant, diced
• 1/2 teaspoon fenugreek seeds
• handful of fresh chopped cilantro
• 1 small potato, peeled and diced
• 2 red bell peppers, seeded and chopped
• 1 dried whole red chili, broken into bits
• sea salt to taste
• 2 teaspoons sesame or other oil
• 3 to 4 shallots, minced
• 1/4 cup tamarind pulp
• 2/3 cup toor dal, rinsed
• 1/2 teaspoon turmeric
• 5 tablespoons unsweetened dried shredded coconut
• 1/4 cup water
• 1 1/2 cups hot water
• 2 1/2 cups water

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