Total Calories: 733
1. Prepare the tamarind paste and the sambar powder. Then place the dal and water in a pressure cooker, secure the lid, and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir vigorously to mash the dal. Keep over low heat while you proceed with the next step.
2. In a small bowl, combine the mustard seeds, asafoetida, green chili peppers, and curry leaves. In another bowl combine the coriander, sambar powder, fenugreek leaves, turmeric, and salt.
3. Heat the oil in a large, nonstick wok or saucepan over moderate heat and cook the red chili peppers and onion until golden brown, about 4 minutes. Add the mustard seeds-curry leaves mixture and cook, stirring, about 1 minute. Add the tomato and cook until all the juices evaporate, about 2 minutes.
4. Add the coriander-sambar powder mixture, stir about a minute, then add the tamarind paste and cook about 3 minutes. Mix in the dal and bring to a boil over high heat. Reduce the heat to low, add the cilantro, and simmer about 10 minutes to blend the flavors. Transfer to a bowl and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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