My Aunt prepares this delicious sambar and we used to enjoy this food during our summer vacation in Anathpur.
Greens are a rich source of potassium and magnesium. Potassium helps regulate blood pressure, and magnesium regulates blood sugar. Greens are low in calories, have no cholesterol, and are fat-free, and as such a must for any weight loss plan. A diet rich in green leafy vegetables coupled with physical exercise, whether yoga or something else, is great for your health.
Wash greens well to remove dirt. Rinsing multiple times is a good idea.
Do not overcook greens as overcooking would destroy the nutrients.
To preserve their green color, cook the greens uncovered for the first 5 minutes.
Toor Dal: 1 cup
Spinach/Palak : 1 bunch
Methi Leaves: 1 bunch
Amaranthus leaves/Dantina soppu - 1 bunch
Jeera Seeds: 1 tsp
Grated Coconut: 2 tbsp
Ginger: 1 inch
Green chillies: 5 - 6
Red Chilly powder: 2 tsp
Jaggery : 1 tsp
Tamarind Juice: 2 tbsp
Mustard Seeds: 1 tsp
Methi Seeds: 1 tsp
Curry Leaves: 1 strand
Salt to taste
1. Pressure cook dal with pinch of turmeric.
2. Wash the greens well, chop it finely and boil them.
3. Grind coconut, green chillies, ginger and jeera to a very fine paste.
4. Place the kadai on a medium flame, add cooked dal, cooked greens, grinded paste from step 3, tamarind juice, jaggery, salt and mix well. Also add red chilly powder and then boil it for 10 mins.
5. Meanwhile heat oil in a small pan, add mustard seeds, methi seeds, curry leaves and Asafoetida.
6. Garnish over Soppina huli.
Your delicious Sambar is ready to eat with rice.