Spinach Sambar

Sambar is a famous south Indian dish. There are so many versions of sambar...probably as many as the number of south Indian women alive. Sambar can be made out of different types of lentils. Toor dal or split pigeon peas is a common main ingredient in South Indian sambar. Toor dal is a good source of protein. Here I have for you my version of sambar. The wonderful thing about this dish is that you can have a different taste by changing just the vegetables you use. You cannot go wrong with this dish. Experiment with various vegetables and combinations of vegetables to find what you like the best. I love spinach, carrots, potatoes, drum sticks, beans, okras, egg plant etc... Try this recipe with any vegetable(s) you have in your refrigerator and let me know what you think.

This is what toor dal looks like...

Toor dal can be bought for cheap at an Indian grocery store. You will also find it in a regular market for a slightly higher price.

Here is my simple and quick version of spinach sambar!

 Step 1: In a sauce pan, pour about 1.5 tbs of olive oil. When it gets hot add 1/4 tsp mustard seeds, 1/4 tsp coriander seeds, a couple of whole red chillis and 1 tbs of curry leaves. Stir for less than a minute.

(Note: Don't let the whole spices burn, or else they will get black and impart a bitter taste to the curry)

Step 2: Add 1.5 cups of chopped onions and saute until onions are slightly browned.

 Step 3: Add 3 cloves of garlic, sliced.

Step 4: Stir in one large tomato, chopped. Add salt to taste-- this will help the tomatoes cook faster.

Step 5: When the tomatoes are almost done, add 6oz of frozen spinach leaves. Stir it for about a minute. (Fresh spinach will taste better. If you use fresh spinach wait for the spinach leaves to wilt before adding the spices.)

Step 6: You are ready to add the spices...1.5 tbs of coriander powder, 1/2 tsp of chilli powder, 1/4 tsp of turmeric powder, 1/4 tsp of cumin powder, 1/8 tsp of asofoetida powder.

Note: Aosfoetida is a resin from a tree in India and is a good antiflatulent. You know what happens when we eat beans :) Asofoetida will help minimize gas!

Step 7: Add the cooked toor dal. How much? you ask... it was about 1.5 cups of cooked toor dal.

I used a pressure cooker to cook 1/2 cup of toor dal in two cups of water. I started the pressure cooker at the same time, I was frying the whole spices in oil. The lentils were done by the time I got to this step. so if you have a pressure cooker, use it... or else make sure you have lentils cooked and ready to add.

Step 8: After you've stirred the lentils in, add 2 cups of luke warm water and 1/4 tsp of tamarind paste. Let the sambar boil for about 10 minutes on medium-high heat and then let it simmer on medium-low heat for about another 10-15 minutes.

Step 9: Stir in about 2 tbs of fresh chopped cilantro just before serving. Serve with rice.