South Indian Stew
YIELD: 9 CUPS (2.13 L)
Sambhar is the spicy and fragrant soup
served along with dosas in South India.
On a recent trip to South India, I found
that most of the chefs I met were
amazed when I told them that I make it
frequently. First of all, it’s delicious,
and second, it helps me clear out my
vegetable drawer. The sambhar masala
used is key.
1 cup (192 g) split and skinned pigeon
peas (dhuli toor dal)
11 cups (2.61 L) boiled water, divided
1 medium potato (any kind), peeled and