Palak/Methi Sambar

Ingredients:

one large bunch of fresh methi/fresh palak/Chinese Spinach
one cup of Toor Dhal cooked until soft
a pinch of asafoetida
Few Curry leaves
Coriander leaves
half teaspoon of Mustard seeds, udad dal and chana dal
one teaspoon of tamarind paste diluted in one cup of water
one tablespoon of sambar powder
salt to taste
one green chilly (optional)

Procedure:

Wash and clean the methi leaves. Remove the stalks and use only the tender green leaves. Chop this finely. Heat the oil. Add mustard seeds, udad dal and chana dal and green chilly.Add curry leaves. Fry the methi leaves on slow fire. When the leaves become tender, add salt, asafoetida and sambar powder. Stir fry for a couple of minutes more. Add the tamarind water and let the mixture boil for a little longer. Lastly mash the toor dal and add it to the gravy. If watery mix one teaspoon of rice flour with little water and add it to the sambar. Garnish with coriander leaves.