I have an en-number of South Indian friends who make all kinds of sambar. I was totally alien to the concept of adding different veggies to the sambar. My mom at the most added drum stick, eggplant and potatoes to the sambar.
But the exposure I got from meeting people of mixed cultures, food habits after coming to US, is what I cherish most in my stay here. One such food exposure I got was adding leafy greens to Sambar and lentils.
You will need;
1 Cup cookedToor dal,
**Pressure cooked with little Turmeric and Hing and mashed well
3-4 Cloves Garlic
1 tspn Tamarind Pulp
1 cup chopped spinach
1 tbspn(heaped) Sambar Powder
** I used 777 brand sambar powder.
Salt to taste
Little Jaggery/Gur-Optional
Water as needed
Tempering;
1 tspn Oil
1 tspn Ghee/Clarified butter
1 tspn mustard seeds
1 Tspn Cumin /Jeera
In a pot heat some oil+ghee, ad the tempering ingredient let the seeds splutter then add the chopped garlic, let it fry well.
After the garlic is fried well, add some water, add the Sambar Powder and salt and the Tamarind Paste. Add the chopped spinach. Lastly add the cooked dal and Gur and bring it to a boil. Let it boil a few minutes and the Sambar is ready.
Since I made it for dinner to go along with rice, I did not use any garnishing and even Curry Leaves, as I had none on hand. But feel free to jazz it with curry leaves and cilantro. I drink sambar in bowl fulls, so any lentil with sambar powder will work for me.
This Sambar is so tasty on its own, that I skipped rice totally and had it like soup.
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