Keerai sambhar / Spinach sambhar

Ingredients (serves for 2)

Toor dal - 1/2 cup (1 cup size= 150 ml)

keerai (spinach) - 1 cup

oil - 3 tsp

mustard seeds - 1 tsp

urad dal - 1 tsp

fenugreek seeds - 1/4 tsp

cumin seeds - 1/2 tsp

shallots (small onion ) - 6- 10 nos

green chili - 2

tamarind - 1 gooseberry sized

turmeric - 1/4 tsp

coriander powder - 1 1/2 tsp

chili powder - 3/4 tsp

asafoetida - a pinch

salt - as needed

coriander leaves

Method:

• cut shallots into half and slit the green chilies lengthwise. chop the spinach as well
• Pressure cook dal by adding enough water for 2 - 3 whistles
• heat a vessel with oil and add mustard seeds, urad dal, fenugreek seeds and cumin seeds
  
• once it splutters, add shallots and green chili
  
• saute till it become golden brown in color. 
• extract tamarind juice in 2 cups of water and add it to the vessel
• add turmeric powder, salt, red chili powder and coriander powder.
  
• Bring it to boil and then add spinach
   
• let it cook for 5 mins . Mix well for even cooking
  
• add cooked toor dal and asafoetida
  
• let it boil for 5 mins and then switch off the flame
  
• garnish with coriander leaves and serve hot with white rice. 

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