This is a thick and hearty spinach sambar. I use my MIL’s sambar powder. Utterly delicious dish. It is also extremely filling. When I make this dish, I usually do not make anything else other than fry papads. We get full very soon. We polish this dish off with a tall glass of cold buttermilk. Again, from my MIL’s kitchen.
100 gm toor dal, ½ cup + 1 Tbsp
200 gm spinach, little less than ½ pound
100 gm tomato, ½ cup when chopped
2 small onions, finely chopped
3 green chilies
lime sized tamarind pulp extracted, or 2 big Tbsp
Sambar powder, 3 tsp
Curry leaves, 3 sprigs
Urad dal, 2 tsp
Black mustard seeds, 1.5 tsp
1 red chili, broken
1 Tbsp Oil
Wash spinach and tomatoes very well.
Chop spinach very finely.
Chop tomatoes into fine pieces.
Cut Chilies lengthwise.
Heat a large and thick Sauce pan.
Add 3 cups water, and washed toor dal.
Once toor dal is half boiled, add spinach, tomatoes, onions, and green chilies.
When cooked completely add tamarind pulp.
Add sambar powder and salt.
Add more water and boil.
In a separate pan, heat oil and add tempering ingredients.
Add curry leaves when spluttering stops.
Pour into the Sambar.
Put the lid on, let sit 30 minutes before serving with hot rice and papads.