One-Pot Palak Sambar

 Preparations

In a pressure cooker or pot, add washed toor dal, turmeric powder and 2-3 cups of water. Cook until the dal is soft and mushy.

Heat oil in a pan or the same pot. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter, then add chopped onions and saute until translucent.

Add ginger-garlic paste and green chilies. Saute for a minute. Then add chopped tomatoes and cook until they turn soft.

Mix in the chopped spinach and sambar powder. Cook for 2-3 minutes until the spinach wilts and blends with the spices.

Add the cooked dal to the pan along with tamarind paste. Stir well and add water if needed to adjust consistency. Add chopped coriander leaves.

Let the sambar simmer for 5-7 minutes on low heat, allowing the flavours to combine. Adjust salt to taste.

Garnish with fresh coriander leaves if desired and serve hot with steamed rice or idli/dosa.

 

Tips To Make Perfect Palak Sambar At Home:

Use fresh spinach and cook lightly: Fresh, tender spinach gives a vibrant green colour and natural sweetness. Add it towards the end of cooking to retain its nutrients and colour.

Balance tamarind and spices: Tamarind gives tanginess, while sambar powder adds depth. Start with a small amount of tamarind and sambar powder, then adjust gradually to suit your taste.

Cook dal well and mash properly: Soft, well-cooked dal ensures a creamy consistency. Mash it lightly before combining with the vegetables for a flavourful sambar.

 

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