Palak Sambar or Spinach curry is a delicious sambar that pairs well with rice. This is a very simple recipe oozing with flavor. This spinach and lentil curry is beautiful flavored with the spices from sambar powder.
Palak / Spinach : 250 gms (4 cups - chopped)
Tur dal / Split Pigeon Peas (cooked) : 2 cups (See notes)
MTR Sambar powder or homemade sambar powder : 3 tbsp (See notes)
Jaggery powder : 1/4 cup (Adjust according to taste. See notes)
Tomato (finely chopped) : 1 cup
Onion (finely chopped) : 1 cup
Ghee / Clarified butter : 1 tbsp
Mustard seeds / Rai : 1 tsp
Dry red chillies : 4-5
Curry leaves : 6-8
Asafoetida / Hing : 1/4 tsp
Salt to taste.
Heat 2 cups of water. Add spinach and jaggery. Once the spinach is cooked, add the cooked Tuvar Dal. Add the turmeric powder.
Heat 1 tbsp of ghee / clarified butter in another. When hot , add the mustard seeds and dry red chillies.When the seeds start to splutter, add the asafoetida/hing and curry leaves. Now add the onions.
Add the tomatoes and cook it they get soft. Turn off.
Add the onion-tomato mixture to the Spinach- dal mixture.
Add the sambar powder and salt. Mix well. Bring it to a boil and cook until the curry is slightly thick.Turn off.
Serve hot with rice. Papadum makes a great side with the Sambar-Rice combo:)
- I have used MTR SAMBAR powder in this recipe. You may use homemade sambar powder too but you may need to adjust the quantity depending on the spice level of the powder.
- I like the sambar with little sweet touch. If you want less sweetness, reduce the jaggery powder.
- 1/2 cup of raw Tuvar dal / split pigeon peas yields 2 cups of cooked dal.
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