Recipe: Keerai (spinach) Sambar

This one is a tradational yet experimental South Indian lentil curry made with spinach leaves (and fenugreek). The addition of leaves makes this curry refreshing with a burst of unique flavors of aromatic South Indian spices. It is a wholesome addition to your lunch or dinner menu.

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1. Pressure cook the toor dal / split pigeon peas & keep aside.

2. Heat oil in a kadai. add urad dal / black gram skinned, chana dal / bengal gram, cumin seeds & mustard seeds.

3. Once the mustard seeds starts spluttering, add a pinch of hing / asafoetida powder, shallots, green chillies, curry leaves & saute it for a minute.

4. Now add 2 tsp of sambar powder, salt to taste & mix it well.

5. Next add the tomatoes, tamarind puree (dilute it with water) & mix well.

6. Then add spinach & give it a good stir.

7. Finally add the cooked toor dal, a glass of water & mix well. at this point, check for seasoning.

8. Close it with lid & let it cook for about 10 minutes.

9. South indian style spinach sambar / keerai sambar is ready. serve it with hot steaming rice.