Sambar, Spinach

Palak Keerai Sambar


Palak Keerai Sambar

Toor Dal – 2 tblsp
Palak Keerai – 2 tblsp, finely chopped
Tomatoes – 2, finely chopped
Potatoes – 3, finely chopped
Tamarind Extract – 1 cup
Turmeric Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Sambar Powder – 2 tsp
Coriander Leaves – 2 tsp, finely chopped
Salt as per taste

For Tempering:
Mustard Seeds – 1 tsp
Ghee – 1 tsp
Ginger – 1 tsp, finely chopped
Asafoetida Powder – a pinch

1. Heat a pressure pan over medium flame.
2. Add toor dal, keerai, potatoes, turmeric powder, salt, sambar powder, cumin powder and tamarind extract.
3. Bring to a boil.
4. Add tomatoes and coriander leaves.
5. Stir well and simmer for a minute.
6. Remove from flame.
7. Fry the tempering ingredients in ghee and add to the sambar.
8. Serve hot.

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