Keerai Sambar / South Indian Spinach Lentil Soup

A simple & wholesome soup oozing with flavor in a delicious combination of lentils and green leaves!

Toordal / thuvaram paruppu – 1/2 cup
Spinach – 2 bunches, finely chopped
Onion – 1, finely chopped
Tomato- 1, finely chopped
Green chilies-2, finely chopped
Turmeric powder- 1/4 tsp
Sambar powder – 1 tsp
Tamarind – A small gooseberry size, soaked in water
Oil – As needed
Dry red chilies-2
Mustard seeds – 1/4 tsp
Asafoetida – 1/4 tsp
Curry leaves – A sprig
Salt – To taste
Water – As needed

Method: Pressure cook toor dal with 2 cups of water for 3 to 4 whistles. Mash them well and keep aside. Extract tamarind juice by soaking it in  warm water for 15 mins. Keep it aside. Heat oil in a pan. Splutter mustard seeds, cumin seeds, dry red chilies, asafoetida, and curry leaves. Add chopped onions and saute until translucent. Add the chopped spinach and cook and cook until they soften. Add the chopped tomatoes & tamarind extract. Cook until the veggies turn soft and mushy.  Add the cooked toor dal, turmeric powder, sambar powder, asafoetida, and salt. Add water and bring to a rolling boil. Simmer to desired consistency and switch off. Serve hot with steamed rice and other side dishes.

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