Spinach Sambar

How to Prepare

1. Rinse and cook 5 cups of toor dal in a pressure cooker with 15 cups of water and 2 tsp turmeric powder for 3 whistles. Mash the dal and set aside.
2. Soak 5 tbsp tamarind in 2.5 cups of warm water for 20 minutes, extract the juice, and set aside.
3. Heat 5 tbsp oil in a large pot, add 2.5 tsp mustard seeds, and let them splutter.
4. Add 2.5 tsp cumin seeds
5. 10 dried red chilies
6. 5 pinches of asafoetida, and 50 curry leaves. Sauté for a minute.
7. Add 10 chopped small onions (or 5 large onions) and sauté until golden brown.
8. Add 5 chopped tomatoes and cook until mushy.
9. Add 2.5 kg chopped spinach and cook until wilted, about 5 minutes.
10. Add 5 tbsp sambar powder, salt to taste, and mix well.
11. Pour in the tamarind extract and 10 cups of water. Bring to a boil.
12. Add the mashed dal, mix well, and simmer for 15 minutes. Adjust consistency with water if needed.
13. Garnish with 1 cup chopped coriander leaves and serve hot with rice or idli.