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Sambhar Powder Spice Blend:
1. Add sambhar powder, dried cayenne chilies, dried yellow split peas, sesame seed, tamarind pulp, coriander, cumin seed and black peppercorns to small bowl. Stir to combine.
2. Heat small skillet over medium high heat and dry roast spice mixture 1 to 2 minutes. Seeds will begin to crackle and darken.
3. Remove spice mixture to bowl to cool.
4. Add spice blend to spice grinder in batches and blend until smooth. Store in airtight container at room temperature for up to 1 month.
Curry:
1. Heat vegetable oil in wok or deep, heavy skillet over medium high heat.
2. Add mustard seed and cover until seeds have popped.
3. Add asafetida and 2 tablespoons dried yellow split peas.
4. Cook about 1 minute, stirring frequently until peas are golden brown.
5. Add sweet potato cubes, chopped fresh cilantro, salt and 1 teaspoon sambhar powder spice blend.
6. Cook 1 to 2 minutes, stirring frequently.
7. Stir in water. Bring to a boil. Reduce heat to low. Cover and simmer 5 to 7 minutes.
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