Authentic Palak Sambar Recipe: South Indian Spinach Lentil Curry
1 hour
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About Authentic Palak Sambar Recipe: South Indian Spinach Lentil Curry
Dive into the vibrant flavors of South India with this authentic Palak Sambar recipe! This comforting spinach and lentil curry is a staple side dish, perfectly complementing steamed rice or dosa. The simple yet flavorful combination of spinach, pigeon peas, and aromatic spices creates a wholesome and satisfying meal.Our recipe highlights the magic of sambar powder, imparting a warm, inviting aroma and taste to the lentils and spinach. A touch of jaggery adds a subtle sweetness that balances the spices beautifully, while fresh tomatoes contribute a bright, fresh element. This Palak Sambar is a delicious and healthy option for lunch or dinner, perfect for busy weeknights or special occasions.Get ready to impress your family and friends with this easy-to-follow recipe, capturing the true essence of South Indian cuisine in every spoonful.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Spinach and Lentil Base
- 250 gm Spinach about 4 cups, chopped. also known as palak.
- 2 cup Pigeon Peas ensure the lentils are fully cooked before adding to the sambar. you can cook them separately beforehand., toor dal, cooked
- 1/2 tsp Turmeric Powder adds color and flavor.
- 1/4 cup Jaggery adjust to your preferred level of sweetness.
For the Tempering
- 1 tbsp Ghee for a richer flavor. vegetable oil can be substituted.
- 1 tsp Mustard Seeds also known as rai.
- 4 Chilies adjust to your spice preference., dried, red
- 6 leaves Curry Leaves
- 1/4 tsp Asafoetida a pungent spice that adds depth of flavor. optional., hing
Other Ingredients
- 1 medium Onion finely chopped.
- 1 medium Tomato finely chopped.
- 3 tbsp Sambar Powder use a good quality brand or homemade sambar powder for best results.
- 1.5 tsp Salt adjust to taste.
- 2 cup Water may need to adjust depending on desired consistency.
Instructions
Prepare the Spinach and Lentil Base
- Heat 2 cups of water in a pot. Add the spinach, jaggery, and turmeric powder. Cook until the spinach wilts. Stir in the cooked pigeon peas.
Prepare the Tempering
- Heat ghee in a separate pan. Add mustard seeds and let them splutter. Add the dried red chilies, asafoetida, and curry leaves. Sauté briefly.
Sauté the Aromatics
- Add the chopped onion to the tempering and sauté until softened. Add the chopped tomato and cook until softened.
Combine and Simmer
- Add the onion-tomato mixture to the spinach and lentil mixture. Stir in the sambar powder and salt. Bring to a boil, then reduce heat and simmer until the curry slightly thickens.
Serve
- Serve hot with steamed rice or your favorite South Indian flatbread. Garnish with fresh cilantro if desired.
Recipe Notes
Expert Tips for the Best Palak Sambar
- For a smoother sambar, you can blend a portion of the cooked spinach and lentils before adding them to the curry.
- Adjust the amount of red chilies according to your spice preference. Start with fewer and add more if needed.
- If you don't have sambar powder, you can make your own by blending together roasted chana dal, toor dal, urad dal, red chilies, coriander seeds, cumin seeds, turmeric, and fenugreek seeds.
- For a richer, more complex flavor, consider adding a teaspoon of tamarind paste along with the sambar powder.
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Recipe Nutrition
Calories: 107kcalCarbohydrates: 19gProtein: 3gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 855mgFiber: 3gSugar: 14g
Shubha Acharya
Articles: 1
3 Comments
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Such a tasty dish! Thanks for the recipe.
This looks so good! Appreciate the share.
This looks divine! Can’t wait to make it.