Pasalai Keerai Sambar (Spinach Dal)
A different than a usual vegetable sambar. This sambar goes well rice, chapati or even with dosa. I make this sambar often.
The flavor of garlic tastes really good with this sambar. So, I use garlic in good quantities. As we use green chilies and tempering we use dry red chilies. I use very less amount of sambar masala just for the flavor. Make the sambar with less spice level and compliment with a spicy side dish. I made spicy bean and egg masala.
This is my friend's favorite sambar. I use to make it when she was pregnant and she loves it. It has become the regular sambar in her house now. Here you go, my girl, this recipe is for you.
Ingredients
- Spinach - 1bunch (chopped)
- Toor dal - 3/4cup
- Garlic cloves - 10nos (chopped into long size sizes)
- Green chilies - 2nos (chopped into long size sizes)
- Turmeric - 1/2tsp
- Sambar masala - 1tbsp
- Salt as needed
Thalippu(Temper for the sambar)
- Onion - 1medium size (chopped)
- Tomato - 1large size(chopped)
- Cumin seeds - 1 1/2tsp
- Dry chilies - 2nos
- Oil as needed
Instructions
- Cook the toor dal in a pressure cooker for 2 whistles.
- Chop the spinach bunch and clean well 2, 3 times in water.
- When the whistle is released open the lid and add the chopped spinach, garlic, green chilies, salt, turmeric, and a cup of water. cook for 5 to 10 minutes till the spinach and garlic re soft cooked. Keep aside.
- When the spinach is well cooked with toor dal add the sambar masala and asafoetida. cook for 2 minutes.
- Heat oil in a kadhai, splutter cumin seeds, garlic clove chopped and dry red chilies.
- Then, add the chopped onion saute till light brown.
- Now add the chopped tomato and cook till softened.
- Add the cooked toor, spinach mix to the tempering onion tomato, cook for the next 5 minutes sambar is ready gravy.
- Serve sambar with rice and even goes good with dosa or chapati.
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