Rachel's Rajma

2c. dried red kidney beans, soaked overnight
1 yellow onion, chopped
1 Tb. minced ginger
1 Tb. minced garlic
2 tomatoes, quartered
6 c. water
1-2 serrano chilies, chopped
1 Tb. coriander powder
1 tsp cumin powder
1/4 tsp turmeric
1 and 1/2 tsp salt
chopped cilantro for garnish

Blend onions, ginger, garlic and tomatoes in food processor.  Add water, chilies, spices and salt to slow cooker.  Add kidney beans and cook on low for 8 hours.

Sambar- Restaurant style with Grand Snacks sambar powder

This recipe has 3 parts (dal, sambar and tempering) and is the closest we've come to imitating the best restaurant style sambar we've eaten.  This sambar is thick and perfectly spicy (medium).

1 c. toor dal
2 and 1/2 c. water
pinch salt

Dal: Cook dal in the instant pot for 8 mins.

1 Tb. sesame or other oil
pinch of mustard seeds
pinch of fenugreek seeds
2 Tb. sambar powder (Grand Snack and Sweets brand)
1 and 1/2  tsp turmeric
2c. raw or frozen veggies (I used pearl onions and drumstick)
1 tomato, chopped
2 tsp tamarind paste
1/2 tsp salt (add more if needed)

Sambar: Heat oil in a saucepan. Add mustard seeds.  When they splutter, add fenugreek seeds, sambar powder and turmeric.  Allow it to fry for a few seconds, then add the veggies, tomato, tamarind paste and 1.5c water. Boil for about 10 mins, long enough to cook the veggies. Make sure the dal is well mashed, and add it in to the sambar.  Bring it to a boil, add salt, and simmer for another 5-10 mins.

Tempering: In a separate small frying pan, heat oil.  Add 1 red chili, a pinch of mustard seeds, and a sprig of curry leaves.  Turn heat off immediately.