Spinach Curry / Keerai Sambar

Spinach curry is a very healthy Sambar variety that is rich in Iron and easy for the stomach apart from the fact that its a Very tasty curry. Spinach can be substituted with any other kind of leafy vegetable for variations. A side-dish of Potato fry and any kind of achar go really well with this curry.

Ingredients:
Any kind of leafy vegetable - 1 bunch
(picked, washed and chopped)
Thur dhal - 1 cup
Red onion - 1 (sliced lengthwise)
Green chilies - 4 (slit lengthwise)
Tomato - 1 (diced)
Red chilies - 2
Tamarind - half a small lemon sized piece (soaked and pulp extracted)
Garlic - 4 cloves
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Sambar powder - 1 tsp
Turmeric powder - 1/2 tsp
Aesofitida - 1/2 tsp
Salt to taste
Ghee/Clarified butter - 1 tsp
Oil - 1 tbsp

Method of Preparation:
1. Soak dhal for a while and pressure cook with tomato and garlic for about 5 whistles. Once done mash nicely with a ladle.
2. Heat oil in a vessel. Add cumin seeds and asafetida followed by onion and curry leaves, and saute till onions turn translucent.
3. Now add chopped spinach with half a cup of water, sambar powder and salt to taste, and cook covered until spinach is well-cooked.
4. Now add tamarind pulp and cook covered for 5 minutes.
5. Add cooked dhal and mix well. Add enough water to make it a curry-consistency, and cook covered until frothy.
6. Heat ghee in a wok and add mustard seeds. Once it splutters add red chilies and pour this over the curry and remove from fire.

Serve hot with rice.

Happy cooking :)