Spinach Dal With Sambar Powder Recipes

INDIAN DAHL WITH SPINACH

Steps:

• Rinse lentils and soak for 20 minutes.
• In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
• In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

SPINACH DAL WITH SAMBAR POWDER

Steps:

• Put the toor dal is a largish saucepan with 4 cups water.
• Bring mixture to a boil, reduce heat and simmer for 40 minutes.
• Add more water if needed.
• Add the onion, tomato, sambar powder, turmeric and tamarind concentrate.
• Simmer for 20 more minutes, adding a little water if needed.
• Add the salt and spinach and cook 20 more minutes.
• You can add more water if needed, but mixture needs to be very thick at the end for the spices to taste correct.
• Turn off heat.
• In a small frying pan put the oil, mustard seeds, urad dal, cumin seeds and dried red chili pieces.
• Heat over high heat until the mustard seeds are popping AND the urad dal is light brown.
• Remove from heat and quickly stir in curry leaves and hing.
• Pour seasonings into the spinach dal.
• Mix well.
• Check for salt.
• If you don't have tamarind concentrate, add a bit of lemon at the end of the cooking time.