Title: Sambhar (peas with fresh vegetables)
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 Servings
 
      1 c  Split peas, soaked
      4 c  Water
  1 1/2 ts Salt
    1/4 ts Turmeric
      2 tb Oil
      1 ea Eggplant, cubed
      1 pn Salt
      2 tb Tamarind, dried -=OR=-
    1/2 c  Lemon juice
      1 c  Boiling water
    1/4 c  Oil
      1 pn Fenugreek seeds
      1 pn Black mustard seeds
    1/4 lb Green beans, chopped
      1 ea Green bell pepper, chopped
      6 sm White onions, peeled
      6 sm Radishes, hlaved
      2 ea Green chiles
      1 ea Bay leaf
  1 1/4 ts Sambhar spice
    1/4 c  Cilantro, chopped
      1 lg Tomato, seeded & chopped
    1/4 c  Coconut, fresh, chopped
 
  Combine split peas with water, turmeric & salt.  Boil for about an
  hour or until tender.  Remove from heat.
  
  Place eggplant cubes into a bowl & sprinkle with salt.  Toss & set
  aside for 40 minutes.  Place tamarind in another bowl & add boiling
  water. Set aside for 15 minutes.  Strain the tamarind through a sieve
  set over a bowl & squeeze out the liquid: discard the pulp. (Or use
  lemon juice).
  
  Drain eggplant on paper towels.  Heat oil in a large skillet over
  moderate heat.  Fry fenugreek & black mustard seeds until the mustard
  starts to pop & crack open.  Add beans, pepper, onions, radishes,
  chiles & bay leaf & cook for a couple of minutes.  Add eggplant &
  continue to cook & stir for 5 minutes.  Stir in the sambhar spice,
  cilantro, tomato & coconut & cook for another 2 minutes, stirring
  gently. Cover & cook until the vegetables are cooked through.  Mix in
  the reserved tamarind liquid or lemon juice & the boiled split peas.
  Stir to blend well & simmer uncovered for 10 minutes. Serve with rice.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"