Ingredients:

• 1 bunch – keerai/spinach
• 1/2 cup – tur dal
• 1.5 tsp – sambar powder
• 1 gooseberry sized – Tamarind
• 12-15 – small Onion
• 4-5 – green/red chillies
• 1/4 tsp – Turmeric
• salt as needed
• To temper: 1.5 tsp – oil
• 1/4 tsp – Fenugreek seeds
• 1/4 tsp – asafetida
• 1 tsp – mustard
• 1/2 tsp – Jeera

Method:

1. Pressure cook tur dal; keep aside and extract tamarind juice.
2. Peel small onions and slit green chillies. Clean the keerai, and chop it – not too fine.
3. Heat a kadai with oil and add the items under ‘to temper’ in the order given.
4. Then add onions and green chillies and fry till onions turn golden brown.
5. Add this to the tamarind extract, with salt, turmeric and sambar powder and bring to boil. (Add required water).
6. After 2 minutes, add the chopped keerai.
7. Boil till keerai gets cooked, check the stem to see if it is done.
8. Finally, add tur dal and boil for 2 minutes and now keerai sambar is ready.
9. Serve with rice and ghee.
10. Recipe and Image courtesy: Rak`s Kitchen
11. http://www.rakskitchen.net/