Palak sambhar

 fresh palak ( spinach)        1 bunch
 Toor daal                           1 small cup
 Jaggery                              1/2 tbsp
 tamaring paste                   1/4 tbsp 
 Tomato                              1
 grated coconut(optional)   2 tbspn of

For seasoning
 mustard seeds        1tspn
 jeera                       1/2 tbspn
 dried red chilli         2 long
 curry leaves            10 
 hing (Asafoetida)   pinch
 turmeric powder    1/2 tspn
  • Boil 1 cup of daal along with 3 cups of water in pressure cooker, take 3-4 whistle. Add even the tomato and turmeric powder along with it in cooker.
  • Wash the palak nicely under running water and keep it for boiling with little water. It takes about 15 min to cook fully.
  • Now take a kadai, add 1 tbspn of ghee or oil. Once hot, add mustard seeds. Wait till it crackles. Then add jeera , red chilli, hing, curry leaves and pour the boiled palak n cooked daal together into it.
  • Add jaggery, tamarind paste and 1tbspn salt. Add 2 tspn of sambhar powder n boil nicely for 10 min on medium flame. Palak sambhar is ready.
  • Have it with rice and any vegetable.

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