Spinach Sambar is a traditional recipe from the cuisine of Karnataka. Spinach is widely used in many Indian preparations. This sambar is prepared using toor dal, spinach and the freshly ground masala. It is such a delicious dish which goes very well with roti, dosa, idli or even with hot steamed rice.
Preparation time – 15 min
Cooking time – 20 min
Serves – 4
Ingredients:
Toor dal – 1 cup
Spinach – 2 cups, chopped
Onion – 1 medium sized, sliced
Tomato – 1 medium sized, chopped
Tamarind juice – 4 tbsp
Salt – as required
Turmeric powder – 1/8 tsp
Mustard seeds – 1/4 tsp
Red chilies – 2
Asafoetida/hing – 1/8 tsp
Curry leaves – few
Coconut – 3 tbsp
Oil – 3 tsp
Ingredients required for roasting & grinding:
Coriander seeds – 1 1/2 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Red chilies – 4
Oil – 1 tsp
Method:
1. Wash the toor dal couple of times and soak it for 20 min. Drain the water from the dal and add it to the pressure cooker along with 2 cups of water. Let it whistle for 2 times. Let the pressure go down completely. Set aside the boiled dal.
2. In a pan add in a tsp of oil. Now add in coriander seeds, mustard seeds, urad dal and the red chilies. Saute them on a medium flame till nice aroma. Allow it to cool down and then put it in a mixie along with 3 tbsp of coconut and make it to a smooth mixture. Set it aside.
3. In a pan add in 3 tsp of oil and saute the onions till translucent. Add in the tomatoes and saute for a minute. Add in the chopped spinach and cook well for 3 minutes.
4. Now add the spinach mixture to the boiled toor dal and mix. Add in the tamarind juice along with turmeric powder and required salt. Add in some water and allow it to boil on a medium flame for 5 minutes. Turn off the stove.
5. Heat up a tsp of oil in a pan. Now add in the mustard seeds and when it splutters add in red chilies, curry leaves and hing. Saute for 15 seconds and transfer the tempering to the prepared spinach sambar and mix well.
Enjoy this flavorful and delicious spinach sambar.
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