Monday, April 4, 2011

Spinach Sambar

150g yellow lentils(thuvar dal)
150g spinach chopped
2 tbspns sunflower oil
1 tsp coriander seeds
3 dried red chillies
4 tbspns grated coconut
1 tspn tamarind concentrate, diluted in 4 tbspns water
1/2 tspn turmeric
1 medium onion sliced

Pressure cook the lentils and keep aside.
In a pan, wilt the the spinach in a little hot water for a couple of minutes.
Heat half the oil in a sauce pan and fry the coriander seeds until they turn dark, then add the chillies and the coconut. Reduce the heat and stir for a couple of minutes, take off the heat, cool slightly and grind with the tamarind and few tablespoons of water until you get a fine paste.
Add this paste and lentils to the spinach, together with the turmeric and salt.
Heat the remaining oil in a sauce pan and fry the onions until golden, then add them to the lentils. Reheat thoroughly and serve hot with rice.

Tip of the day: To restore color and shine to an aluminum pan, boil some apple peels in it for a few minutes, then rinse and dry.

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