Spinach tamarind gravy (sambar)

spinach - 1 cup (finely chopped)

tomatoes - 2 (finely chopped)

sambar powder - 2 tsp (recipe provided separately)

tamarind paste - 1 1/2 tbsp

yellow pigeon peas (toor dal) - 3 tbsp

red lentils (Masoor dal) - 2 tbsp

mustard seeds - 1/2 tsp

cumin seeds - 1/2 tsp

black gram (urad dal) - 1/2 tsp

asafoetida - a pinch

turmeric powder - a pinch

ghee - 1 tbsp

red chilly powder - 1/2 tsp (optional - depending upon how spicy the sambar powder is)

salt - 1 tsp (adjust to taste)

Method

Wash and pressure cook the dals in plenty of water with a little salt and turmeric powder. Heat ghee in a sauce pan and add mustard seeds, cumin seeds, black gram and asafoetida. When it splutters, add tomatoes and fry for a couple of minutes until soft. Add spinach, sambar powder, salt and tamarind paste. Fry for 5 minutes. Add the pressure cooked dals and water if required, to obtain a thick liquid consistency. Boil for a couple of more minutes and serve hot with rice, idly, dosa, chapati, etc.