Onion sambar with string hoppers

Ingredients:

• 2 cups chana dal (see Cooking Tip*)
• 2 diced Yukon Gold potatoes
• 3 diced tomatoes
• 760 gr. coconut milk (2 cans)
• 3 cups water plus 4 cups
• 110 g tamarind pulp
• A pinch of saffron
• 1/4 cup butter
• 2 medium onions, cut into half rings (about 225 g)
• 3 chopped Thai chili peppers
• 2 tbsp Sambar spice mix (see recipe below)
• 1 tbsp ground coriander
• 1 tbsp. ground cumin
• 2 tsp curry powder
• 1 teaspoon turmeric powder
• 2 tablespoons chopped fresh cilantro leaves
• Serving option: String hoppers (see recipe below)

Spice mix for sambar:

• 2 tsp chana dal (see Cooking Tip*)
• 2 tsp urad dal (see Cooking Tip*)
• 4 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 2 teaspoons black peppercorns
• 1 teaspoon fenugreek seeds
• 8 dried chili peppers
• 1/2 tsp turmeric powder
• Additional equipment: spice grinder or coffee grinder

String Hoppers:

• 2.5 cups of wheat flour
• 1/2 cup toasted rice flour*
• 1 teaspoon coarse salt
• 2 cups of hot water

Preparation:

1. In a large stainless steel saucepan, combine coconut milk and 3 cups of water. Add the tamarind pulp. Bring the mixture to a boil over high heat, then remove from heat. Add the saffron and let steep for 15 minutes. Strain the mixture and reserve the liquid for later use.
2. In a large saucepan, melt the butter over medium heat. Add the onion and cook for 5 minutes, until softened and beginning to brown.
   
   Add the Thai chili pepper, sambar spice mix, ground coriander, ground cumin, curry powder, and turmeric. Stir, reduce heat to low, and simmer for 3-4 minutes to release the flavors. Add the remaining 4 cups of water, chana dal, potatoes, and tomatoes, and cook until tender, 18-20 minutes, but do not overcook.
3. Pour in the remaining coconut-tamarind liquid and simmer for 5 minutes. Serve the sambar warm, garnished with cilantro leaves.
   
   
   *Culinary advice: Chana dal is dried split yellow peas that can be found in Indian specialty stores and health food stores.
   
   
   Spice mix for sambar: In a heavy, dry frying pan over very low heat, stir-fry the chana and urad dal for 5-8 minutes. See Cook's Tip**. Remove the dal from the pan and let it cool.
4. Increase the heat to medium-high and add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, and dried chili pepper to the pan. Toast the spices, stirring constantly, until fragrant, about 3 minutes.
   
   Grind the dal to a powder in a spice grinder or coffee grinder. Grind the roasted spices to a powder. Combine the dal, ground spices, and turmeric powder. Store in a jar with a tight-fitting lid.
   Exit: 3/4 cup
   
   
   *Culinary advice: Chana dal is yellow split peas. Urad dal is white split chickpeas. They can be found in Indian grocery stores and health food stores, as well as spice seeds.
   
   **Cooking Tip: Dry frying is cooking without adding oil in a hot, dry frying pan.

5. String Hoppers

   
   Additional equipment: Steamer or steamer basket, cheesecloth or paper towel, string hopper press, 12 string hopper discs (see Cooking Tips**)
   
   Line a steamer with several layers of cheesecloth and add flour. Steam for 45 minutes. Transfer the cooked flour to a baking sheet to cool. Combine the cooked flour, rice flour, and salt in a large bowl.
6. Make a well in the center of the flour and pour in hot water. Mix with a spoon until the dough begins to form a ball. On a clean surface, knead the dough lightly for 2-3 minutes.
   
   Press the dough through a hopper press into disks. Place 6 filled disks in a steamer and steam for 5-8 minutes. While they're steaming, press the dough into the remaining disks, then steam.
   Exit: 12 servings
   
   
   *Can be found in some supermarkets and health food stores
   
   **Culinary advice: A string hopper press is a dough-forming tool similar to a noodle press. It is usually made of wood or metal and can be found in specialty Sri Lankan stores. The perforated disks used to make string hoppers are called satu and are made of plastic or woven bamboo. They are used for steaming. These disks are also available in specialty Sri Lankan stores.