Anup Joshi's Grandmother's Sambhar
Recipe adapted from Anup Joshi, Tertulia, New York City
Yield: Makes 1½ cups
Cook Time: 15 minutes
½ cup unsweetened shredded coconut
½ cup channa dal (yellow split peas; available at Indian markets)
½ cup urad dal (white split-skinned black lentils; available at Indian markets)
2 teaspoons neutral-flavored oil (such as canola or grapeseed)
6 dried red chiles
2 tablespoons coriander seeds (available at Indian markets)
1 tablespoon cumin seeds
1 tablespoon fenugreek seeds (available at Indian markets)
1. Preheat the oven to 350°. Spread the coconut on a rimmed baking sheet and toast, stirring midway through for even browning, until golden-brown, 3 to 5 minutes. Transfer the coconut to a large plate and set aside.
2. In a medium skillet, toast the channa dal and urad dal over medium heat, shaking the pan often, until golden and fragrant, about 8 minutes. Transfer to the plate with the coconut.
3. Reduce the heat to medium-low. Pour the oil into the skillet, add the chiles and the coriander, cumin and fenugreek seeds and toast, shaking the pan often, until the cumin is golden and fragrant, 15 to 30 seconds. Transfer to the plate with the coconut and set aside to cool.
4. Pulverize the coconut, dal, chiles and spices in a spice grinder or clean coffee mill until fine. Place in an airtight container and store in a cool, dark and dry spot for up to 3 months.