Spinach sambhar can be made with toor dhal or moong dhal along with black channa and it tastes excellent with rice and some vegetable fry such as potato or cauliflower.Here follows the recipe.....
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach(finely chopped) | 2-3 cups |
| Toor Dhal/Thuvaram paruppu | 1/2cup |
| Black Channa(soaked) | 1/2cup |
| Shallots/Chinna venkayam | 10-12 nos. |
| Tomato | 1no.(medium size) |
| Sambhar Powder | 1tsp |
| Turmeric Powder | 1/4tsp |
| Tamarind Paste | 1tsp |
| Oil | 1tsp |
| Salt | to taste |
To temper
| Ingredient | Quantity |
|---|---|
| Mustard seeds/Kadugu | 1/2tsp |
| Urad Dhal/Ullutham paruppu | 1tsp |
| Cumin seeds/jeeragam | 1/2tsp |
| Red Chilly(broken) | 1no. |
| Asafoetida/Perungayam | a pinch |
| Curry leaves | 1sprig |
| Ghee | 1tsp |
Method
Pressure cook the toor dhal and channa,chop the spinach,cut the shallots,tomato to fine pieces and keep aside.
- Keep a pan with oil and saute the shallots till transparent and then tomatoes.
- Once the tomato is cooked add the chopped spinach and sambhar powder and saute it for a minute.Add the cooked dhal and black channa to and add a cup of water and salt,turmeric powder to it.Let it cook till the raw smell goes off.
- Now add the tamarind paste and cook it for a boil.In a separate pan temper the ingredients given for tempering with ghee and add it to the sambhar.
- Spinach Sambhar is ready.
- Any type of spinach can be used to make this sambhar
- Use of shallots give a nice flavor and taste.
- Adding the black channa gives an excellent taste and it is purely optional.
- This sambhar is slightly watery than the regular sambhar.
- A garlic clove can be added in the tempering which gives extra flavor.
Sending this to CWF - Spinach event happenings in Kiran's space,guest hosting by Vardhini.
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