Palak Sambar (Spinach Sambar)

Ingredients

• Spinach (palak) - 2 bunch
• Toor dal - 3/4 cup
• Onion (large) - 2 whole
• Sambar powder - 1 tbsp
• Tomato (medium) - 2 whole
• Coconut oil - 1 tbsp
• Mustard seeds - 1 tsp
• Dried red chilies - 2 whole
• Fenugreek seeds - 1/4 tsp
• Curry leaves - 2 whole
• Water
• Salt, to taste
• Coconut milk - 1/2 cup

Instructions

1. 1Wash the spinach well and roughly chop the leaves so they cook evenly and quickly.
2. 2Rinse the toor dal under cold water until the water runs clear, then add it to a pressure cooker with the chopped spinach, chopped tomatoes, sambar powder, salt and enough water to cover by about an inch.
3. 3Pressure cook the dal and spinach mixture until the dal is soft and the cooker releases pressure; open the lid carefully and stir the stew to combine the textures.
4. 4Stir in the coconut milk (or add prepared coconut paste) and return the pot to low heat, bringing the sambar to a gentle boil so the flavors meld and the coconut milk is warmed through.
5. 5Heat the coconut oil in a small pan over medium heat, add the mustard seeds and wait for them to pop, then add the dried red chilies, fenugreek seeds and curry leaves and fry for a few seconds until fragrant.
6. 6Pour the hot tempering into the sambar, give it a good stir to distribute the aroma, and taste for salt, adjusting if needed.
7. 7Serve the palak sambar hot with steamed rice, idli or dosa.