Friday, October 27, 2017

Palak Sambar / Spinach-lentil Curry



Palak Sambar or Spinach curry is delicious sambar that pairs well with rice. This is a very simple recipe oozing with flavor. I prepare this sambar atleast once a week and is favorite dish for everyone in my family. This spinach and lentil curry is beautiful flavored with the spices from sambar powder.









I am blessed that I got to learn my cooking skills from my mom and my Mom-in-law. Both are amazing cooks. This recipe of sambar is a recipe share by my mother-in-law. I fell in love with this sambar the first time I ate. I have been preparing this sambar for a long time now. I seriously don't know why it took so long to post in the blog.Also check out my other post of Palak Dal / Spinach dal .



INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
  • 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.
PROCEDURE:
  • 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. Cook till the onions change color. 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:)

Notes:
  • 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.

6 comments:

  1. good to be paired with rice or roti

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  2. Haha Shubha! You also made daal palak. Isn't this dish amazing?

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  3. Making Sambar with palak is genius thought..looks delicious

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  4. THis is unique - i do make Dal Palak but never tried with sambar powder in it. Will try it next time :)

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  5. As soon as I read palak, I am sold. Palak and daal goes so well, and I love the addition of sambhar paowder.

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  6. Oh my !!! What an awesome idea to try palak in sambar. Always made dal palak but never used it in sambar before

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