Keerai Sambar

Ingredients:

Keerai (spinach) – ½ bunch

Small Onions – 1 cup

Tomatoes – 2

Curry leaves – 5 or 6

Salt – 1 ½ teaspoons

Sambar powder – 2 teaspoons

Turmeric powder – ¼ teaspoon

Cooked tuar dal – 2 tablespoons

Mustard seeds – ½ teaspoon

Oil – 1 teaspoon

Cumin seeds – ½ teaspoon

Fenugreek seeds – ¼ seeds

Special masala powder – 2 teaspoons

Corriander leaves – 2 teaspoons (finely chopped)

Method:

1. Heat oil in a non-stick kadai.
2. Fine chop the spinach leaves after washing thourouhly.
3. Peel skin of small onions & fine chop the tomatoes.
4. Add mustard seeds and allow spluttering.
5. add fenugreek seeds & fry till golden colour.
6. Add onions and turmeric powder.
7. Add finely chopped tomatoes, salt & sauté till tomatoes melt and blend.
8. Add sambar powder and allow boiling till raw smell vanishes.
9. Add finely chopped spinach leaves & allow boiling for 3 - 5 minutes.
10. Add special masala powder, the cooked dal & mix well.
11. Allow boiling for 5 to 7 more minutes.
12. Garnish with coriander leaves & serve hot with rice.