Thursday, April 17, 2008

Palak Sambar

Learnt From: One of my friends Saroj.


Palak --- 1/3 rd of lb packet
Tamarind --- a key lime size ball
Sambar Powder --- 4 tblsn
Salt --- as per taste
Toor dal --- ½ rice cooker cup ( 80 ml )
Chick peas or Black eyed beans --- ¾ cup of the rice cooker cup (120 ml )

For Seasoning:

Oil --- 2 tblsn
Mustard Seeds --- 1 ½ tsp
Dry Red Chillies --- 3 chopped
Hing --- a pinch


Clean and soak ¾ cup of chick peas or black eyed beans in water overnight.


Clean and pressure cook toordal and chickpeas or black eyed beans together for 3 whistles by adding 3 cups of water.
Wait till the pressure goes off, which takes about 15 minutes.
Mash tool dal with a big ladle. Keep that aside.

Clean and Chop spinach.

Heat 2 tblsn of oil in a pan.
Add and toast seasoning like chopped dry red chilies, mustard seeds, and hing.
Add chopped palak leaves.
Cook till palak done. The water which comes from the cleaned palak is enough to cook. If needed … add water.

In the mean while, take key lime size ball of tamarind. Clean tht with water. Add little water to the tamarind. Heat for 30 seconds in micro wave.

Take 2 cups tamarind juice. Keep that aside.
Add cooked toordal to the palak.

Add tamarind juice and 3 cups of water to the pan.
In little water mix 4 tblsn of sambar powder. And add to the pan.

Add enough salt and keep it for a boil.

Taste it and adjust salt and sambar powder.
Reduce the heat to medium and cook it for 15-20 minutes.
Stir it up for every 5 minutes or intermittently.
Turn off the heat.
Palak Sambar is ready.

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