Spicy Vegetable Stew with California Raisins (Sambhar)

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Spicy Vegetable Stew with California Raisins (Sambhar)
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings

Ingredients

  • 3/4 c. yellow split peas
  • 4 c. water
  • 6 tbsp. clarified butter or vegetable oil, divided
  • 2 c. eggplant, cut into 1/4-inch pieces
  • 1-1/4 c. California raisins
  • 1 c. carrots, cut into 1/8-inch pieces
  • 1 c. green bell peppers, cut into 1/4-inch cubes
  • 1/2 c. peeled potatoes, cut into 1/8-inch cubes
  • 1/4 c. yellow onions, cut into 1/8-inch pieces
  • 1 tbsp. tamarind paste
  • 1/2 c. hot water
  • 1-1/2 tsp. salt
  • 1 tsp. black mustard seed
  • 4 to 6 fresh kari leaves
  • 1/4 tsp. asafetida powder
  • 2 tbsp. sambhar powder

Preparation

Preparation

1 In a 3-quart saucepan, bring peas and water to a boil over medium-high heat; reduce heat to low

2 Partially cover; cook 15 minutes.

3 Meanwhile, in deep 12-inch skillet, heat 4 tablespoons butter over medium-high heat; add eggplant, raisins, carrots, peppers, potatoes and onions.

4 6 to 7 minutes or until vegetables are partially cooked; add to cooked peas.

5 Dissolve tamarind paste in hot water. Stir paste, sambhar powder and salt into stew; set aside.

6 In 6-inch skillet, heat remaining 2 tablespoons butter over medium-high heat; add mustard seed; cover. When seeds pop, immediately add kari leaves and asafetida powder. Pour oil mixture into stew. Partially cover; cook 8 to 10 minutes more to blend flavors.

Source: California Raisin Marketing Board