Paalak Sambar

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  1. Cook together 1/4 cup of toor dal, 1/3 cup of shallots (no need to cut them), 1 big garlic clove (julienned), a few curryleaves, salt, 1/4 tsp of turmeric powder and 1 tsp of coconut oil adding 1 cup of water in your pressure cooker. Simmer for 10 minutes after the first whistle. Open the cooker when the pressures completely subside.
  2. Add 2 cups (tightly packed) of paalak leaves (coarsely chopped), slightly less than 1 cup of tomato, 1/2 heaping tsp of coriander powder, 4-5 shallots and 1/4 heaping tsp of cumin powder to the cooked dal mixture & close the cooker. Simmer for 5 minutes after the first whistle. Release the steam after 3-4 minutes.
  3. In a wok, heat 1 tbsp of coconut oil & add 1/2 tsp of mustard seeds. Allow them to pop. Add 1/4 tsp. of fenugreek and cook till they splutter. Add 2 dry red chillies (split) & a few curryleaves. Stir in 1 heaping tsp. of Sambar masala powder and 1/4 tsp. of hing/asafoetida. Pour the cooked spinach-dal mixture and bring it a rolling boil. Finally add 1/2 cup of freshly extracted thick coconut milk and remove from heat.
  4. Serve hot with rice.
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This entry was posted in Lakshmi Nair recipes, Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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