Spinach Sambar

Detailed Spinach (Keerai) Sambar Recipe (Sattvik Style)

Spinach Sambar (Keerai Sambar) is an incredibly thick, rich, and nourishing dish. Unlike vegetable sambar, the greens melt heavily into the lentil base, creating an almost gravy-like consistency teeming with vitamins.

1. Ingredients

• Toor Dal: 1/2 cup (cooked mushy and whisked smooth).
• Spinach (Palak or Araikeerai): 1 large bunch (washed thoroughly with stems removed, and roughly chopped).
• Tamarind Extract: 1/2 lemon-sized ball (use a slightly milder amount so the greens don't turn completely brown).
• Tomato: 1 chopped.
• Sambar Powder: 1.5 to 2 tablespoons.
• Turmeric Powder: 1/4 tsp.
• Ghee: 1 tablespoon.
• Mustard Seeds: 1 tsp.
• Fenugreek Seeds: 1/4 tsp.
• Urad Dal & Chana Dal: 1/2 tsp each (adds crunch).
• Hing (Asafoetida): 1/4 tsp.
• Curry Leaves: A sprig (optional here due to the spinach).
• Salt: To taste.

2. How to Cook - Step-by-Step Guidance

Step 1: The Lentil Base Wash and pressure cook the Toor dal with a pinch of turmeric. Ensure it falls apart completely. Whisk it well.

Step 2: Start the Broth In a heavy pot, pour the tamarind extract, chopped tomatoes, turmeric powder, and salt along with 1 cup of water. Bring to a rolling boil for 4-5 minutes so the raw tamarind smell cooks off.

Step 3: Add the Spinach Toss the chopped spinach into the boiling tamarind water. Stir well. Spinach acts like a sponge and reduces to a fraction of its size within 2 minutes. Add the Sambar powder now. Boil for exactly 3-4 minutes—do not over-boil the greens, or they will lose their vibrancy and become bitter.

Step 4: Bring Together Immediately pour the whisked dal into the pot. Let the thick, green-gold mixture simmer gently for 2 minutes and take off the heat.

Step 5: Ghee Tempering Heat the ghee. Add mustard seeds. When they pop, add urad dal, chana dal (fry to golden brown), fenugreek seeds, and hing.

Step 6: Finish Pour the sizzling ghee crunch over the thick spinach sambar. Serve hot.

3. What are the Health Benefits?

• Iron Infusion: Spinach adds massive levels of iron and calcium. Combining it with tamarind (vitamin C) exponentially increases iron absorption in the body.
• Lentil/Leaf Synergy: The combination of soluble fiber from the lentils and insoluble fiber from the greens makes it one of the best digestive sweepers available.
• Eye Protection: Extremely high lutein levels protect against macular degeneration.

4. Who Can Avoid?

• High Oxalates/Gout: Spinach contains high levels of purines and oxalates. Those suffering from active gout flare-ups or kidney stones should avoid heavy consumption.