Agathi Keerai Sambar

Ingredients:
1 cup of Toor dhal

1/2 cup Agathi keerai

2 green chillies (Slit)

3 cloves of Garlic (Chopped)

2 Ripe tomato (Quartered)

1/4 tsp Turmeric powder

2 cups of water

1 small lime size tamarind ball

1 tbsp Sambar powder

For tempering:

1 tbsp Gingerly oil

1 small onion (thinly sliced)

2 dried red chillies

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Method:

• Cook the toor dhal in a pressure cooker with a pinch of salt, turmeric powder and hing. Keep aside.
• Clean and remove the agathi keerai leaves from its stem. Wash and keep aside.
• Boil the washed agathi keerai leaves together with garlic, chillies, tomato, turmeric powder and salt in a deep bottomed pan.
• Soak tamarind in 1/4 cup of warm water. Extract the thick pulp and set aside.
• To the tamarind pulp, add the sambar powder.
• When the keerai is cooked, add the cooked toor dhal and the tamarind extract.
• In a small pan, heat gingerly oil, splutter mustard seeds and urad dhal. Add the onions, dry chillies and fry till golden brown.
• Add the tempering to the sambar and let it boil for 2 mins.
• Serve hot with rice and pappadam.