Keerai Sambar | Spinach Lentil Curry

Keerai Sambar | Spinach Lentil Curry Recipe

Veg Curries

Keerai Sambar | Spinach Lentil curry is a very healthy recipe, those who are not very fond of eating spinach directly can try this recipe, the combination of Toor dal and spinach is great with cooked rice and fried vegetables as side-dish. I didn’t add tomatoes to this sambar, since the spinach itself gives the tangy taste. Be careful while adding water, since spinach leaves, water while cooking. Check below for step by step illustration.

Recipe type: Veg Curry/ Sambar
Cuisine: South Indian
Servings: 3 to 4
Prep Time: 20 mins |ย Cook Time: 25 mins |ย Total Time: 45 mins
Difficulty: Meduim

Ingredients for Keerai Sambar:

  • Keerai – 100 gm
  • Toor Dal – 1/2 cup (130 gms approx.)
  • Tamarind water – 100 ml
  • Salt – required level
  • Chili and Turmeric powder – 1 tsp
  • Sambar powder – 1 tsp
  • Sesame oil – 1 tsp

For Tempering:

  • Ghee – 2 tbsp
  • Small onions – approx. 8 (chopped)
  • Curry leaves – few (chopped)
  • Mustard seeds – 1/2 tsp
  • Dry red chili – 2
  • Asafoetida – a pinch

Directions:

  1. First get the ingredients ready. Pressure cook the toor dal with sesame oil until becoming soft. Soak the Tamarind in water. Clean the spinach leaves well and chop it. If you like the stem, you can add that as well.
  2. Now add the chopped spinach leaves in Kadai with little water, since the spinach leaves some water while cooking. Cover it and cook for about a few mins.
  3. Once it is done, add cooked dal and tamarind water. allow to cook in medium look heat for few mins.
  4. Then add salt, turmeric, chili powder and sambar powder. Mix everything well and simmer it for few mins.
  5. Meanwhile, prepare for tempering.
  6. Take a small pan, add ghee in it.
  7. Heat it, then add mustard seeds, red chili and curry leaves. Saute for few seconds.
  8. Now add chopped onions in it, saute until the onion color changes. Then add the asafoetida and turn off the burner.
  9. Now add the tempering mixture into cooked spinach dal. Mix everything well. cook on low heat for 3 mins. Then turn off the burner.
  10. Now transfer into a serving bowl. Keerai Sambar is ready to serve. Taste better with cooked rice and pickle/ papad.

Step by step process with picture representation:

First get the ingredients ready. Pressure cook the toor dal with sesame oil until becoming soft. Soak the Tamarind in water. Clean the spinach leaves well and chop it. If you like the stem, you can add that as well.

Now add the chopped spinach leaves in Kadai with little water, since the spinach leaves some water while cooking. Cover it and cook for about a few mins.

Once it is done, add cooked dal and tamarind water. allow to cook in medium look heat for few mins.

Then add salt, turmeric, chili powder and sambar powder. Mix everything well and simmer it for few mins.

Meanwhile, prepare for tempering.

Take a small pan, add ghee in it.

Heat it, then add mustard seeds, red chili and curry leaves. Saute for few seconds.

Now add chopped onions in it, saute until the onion color changes. Then add the asafoetida and turn off the burner.

Now add the tempering mixture into cooked spinach dal. Mix everything well. cook on low heat for 3 mins. Then turn off the burner.

Now transfer into a serving bowl. Keerai Sambar is ready to serve. Taste better with cooked rice and pickle/ papad.

Keerai Sambar | Spinach Lentil Curry
Keerai Sambar | Spinach Lentil Curry

Happy Cooking ๐Ÿ™‚

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