Rather affordable, in fact available at the Indian grocers or literally anywhere, this long green stem veg with broad purplish and green leaves is indeed healthy and nutritious. Adding it into plain sambar I bet you will agree will capture an overall desirable appetizing taste. This spinach sambar I will also regard as a classic dish for a rice meal, also, most probably you will need another two at least side items to go with it. Until I hop on board to this space with another recipe you should anxiously look forward to, take care all you beautiful people.
I cup yellow dhal (soak for 15mins, wash thoroughly, drain and keep aside).
5 garlic (crushed)
1 teaspoon kunyit/turmeric powder
1/2 cup coconut milk
2 tbsp oil
Salt for taste.
½ medium size onion (slice thinly)
3 dried red chillies (broken into pieces)
1 handful curry leaves
1 teaspoon mustard seeds
1 teaspoon jintan manis (cumin seeds)
In a medium size pot, add dhal, kunyit powder, crushed garlic and 2 cups of water.
Simmer till dhal is half-cooked.
Add sliced tomato and cook until dhal turns fluffy.
When oil is heated, add tempering ingredients. Quickly fry and tip into dhal mixture.
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