4 c  Water
1 c  Dried yellow split peas
2 tb Shredded or flaked coconut
1 ts Coriander seed
1/2 ts Fenugreek seed
1    Stick cinnamon, 1/2-in long
3 tb Oil
1/4 ts Salt
1/4 ts Cayenne pepper
3 md Carrots, diced
2 md Zucchini, diced
1 md Onion, finely chopped
1 sm Eggplant, diced
2 tb Water
1 tb Tamarind pulp
Hot cooked rice
Snipped fresh cilantro

This version of sambar is flavored with just a sampling of the spices loved
by Indians: coriander, fenugreek, cinnamon and tamarind.

Heat 4 cups water and peas to boiling in 2-quart saucepan. Reduce heat.
Cover and simmer 45 minutes. Cook and stir coconut, coriander, fenugreek
and cinnamon in 1 tablespoon oil in 8-inch skillet until coconut is light
brown. Remove from heat. Stir in salt and cayenne pepper. Crush coconut
mixture with mortar and pestle until finely ground. Reserve. Cook carrots,
zucchini, onion and eggplant in 2 tablespoons oil in 12-inch skillet,
stirring occasionally, until tender. Stir 2 tablespoons water into tamarind
pulp until softened. Stir tamarind mixture, coconut mixture and peas into
skillet. Cook and stir over low heat, adding water until of consistency of
soup, if necessary, until hot and well blended. Serve over rice and garnish
with cilantro.