Although I call this a bread, it is actually more like a thick, round pancake, eaten as a snack. The fresh chilies, tomatoes and cilantro add color and a fresh taste. You can seed the chilies if you want less heat.

Ingredients

• Generous 1 cup basmati rice
• 1/2 cup white lentils (hulled, split urad dal)
• Salt
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1 cup chopped onions
• 1 cup skinned, seeded and diced tomatoes
• 1 green chile, chopped
• 1/2 cup chopped fresh cilantro leaves
• Ghee or vegetable oil, as desired
• Sambhar, recipe follows

Directions

Sambhar (South Indian Lentil Curry):

5 tablespoons vegetable oil

3 dried red chiles

5 teaspoons coriander seeds

1/2 teaspoon fenugreek seeds

4 tablespoons grated fresh coconut

3/4 cup yellow lentils (toover dal)

1/2 teaspoon ground turmeric

1/2 cup sliced onions

1/4 teaspoon ground asafetida

1/2 cup diced tomatoes

1 cup diced eggplant

3/4 ounce tamarind pulp

Salt

1/2 teaspoon sugar

8 curry leaves

1/2 teaspoon mustard seeds

Heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut. Cook, stirring, for 5 to 10 minutes; set aside to cool.

Wash the yellow lentils in several changes of water and place in a large pan of water. Bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes.

Put the coconut, chile and spice mix in a food processor or blender and process to a fine paste. When the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes. Add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer.

Heat the remaining oil in a separate pan and add the curry leaves and mustard seeds. When they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice.

Yield: 4 servings