Spinach Sambar (Keerai sambar)

Ingredients

1 cup Toor Dal (Split pigeon peas)

Bunch of Spinach leaves

1 medium Onion 

1 large ripe Tomato

2 Green chillies

2 tbs Sambar powder

6 Garlic cloves

¼ Tamarind juice

½ tsp Turmeric Powder 

½tsp Mustard seeds 

½ tsp Urad dal 

¼ tsp Asafoetida

Few Curry Leaves 

Bunch of coriander leaves 

2 tsp Oil

Salt to taste

Preparation

Wash the dal and soak it for 30 minutes.

Choose a heavy cooking pot, take 2 cups of water and add the dal, turmeric powder and garlic.

As the dal boils, skim off the foam and discard. 

Boil until the dal is soft and then mash it coarsely.

If needed, add more water as it is boiling but do not let it get too watery.

We can also use a pressure cooker to cook the dal (keep it 2-3 whistle).

Take a separate pot in medium heat, add oil and once the oil is hot, add mustard seeds, urad   dal and as the mustard pops add chilies and curry leaves and sauté for 2 minutes. 

Add the onion and fry until it turns light brown.

Add tomatoes and sauté for a few minutes.

Add the Spinach and sauté it for few minutes.

Add tamarind and cook it for few minutes.

Then add the mixture of the dal with asafoetida, 2 cup of water, sambar powder and salt.

Allow this to boil for 5 to 10 minutes and remove from the heat.

Garnish with coriander.

Serve the Keerai sambar with rice.