Paalak Sambar


  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.
This entry was posted in Lakshmi Nair recipes, Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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