Keerai Sambar Recipe – Authentic South Indian Spinach Dal

Last Updated on 4 months by Neha Deshmukh

Keerai Sambar Recipe – Authentic South Indian Spinach Dal

Introduction

There’s just something so comforting about a steaming bowl of sambar, isn’t there? It’s the kind of dish that feels like a warm hug, especially on a rainy day. This Keerai Sambar – a vibrant spinach and lentil stew – is a family favorite, and I’m so excited to share my version with you. I first made this when I was trying to sneak more greens into my kids’ diets, and it was a surprising hit! It’s packed with flavor, incredibly nutritious, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Keerai Sambar isn’t just delicious; it’s a powerhouse of goodness. It’s a fantastic way to get your daily dose of iron and vitamins, thanks to the spinach. Plus, the tangy tamarind and aromatic spices create a flavor profile that’s both comforting and invigorating. It’s a complete meal when served with rice and a dollop of ghee, and it’s perfect for a weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to make this delightful Keerai Sambar:

• 1 Bunch Keerai (Amaranth leaves)
• 0.5 cup Toor dal (split pigeon peas) – about 100g
• 1.5 teaspoon Sambar powder
• 1 teaspoon Tamarind (small gooseberry sized)
• 1 Large Onion
• 0.25 teaspoon Turmeric powder
• Salt to taste
• 2 teaspoon Oil
• 1 Red chilli
• 0.125 teaspoon Fenugreek seeds
• 0.125 teaspoon Asafoetida (hing)
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 1.5 cups Water (for cooking dal)

Ingredient Notes

Let’s talk ingredients!

• Keerai (Amaranth Leaves): I love using amaranth leaves for this sambar because they have a slightly earthy flavor that complements the spices beautifully. You can also use other leafy greens like spinach or even collard greens.
• Sambar Powder: Sambar powder is the heart and soul of this dish. There are so many regional variations – some are spicier, some are more fragrant. Feel free to use your favorite brand or even make your own!
• Tamarind: Tamarind provides that signature tangy flavor. I prefer using a small piece of tamarind and soaking it in warm water to extract the juice. You can also use tamarind paste, but adjust the quantity accordingly. About 1 tablespoon of tamarind paste works well.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get the dal cooking. Pressure cook the toor dal with 1.5 cups of water for 4-5 whistles, or until it’s beautifully soft. Once cooked, give it a good mash – this helps create that lovely, creamy texture.
2. While the dal is cooking, soak the tamarind in about ½ cup of warm water. Let it sit for about 15-20 minutes, then squeeze out all that lovely tangy juice. Set the tamarind extract aside.
3. Now for the greens! Wash the keerai leaves thoroughly – remove any tough stems and roots, and give them a good 2-3 washes to get rid of any dirt. Roughly chop the leaves and set them aside.
4. Time for the tempering! Heat the oil in a kadai (or a deep pan) over medium heat. Add the mustard seeds, cumin seeds, fenugreek seeds, red chilli, and asafoetida. Let them splutter and dance in the oil – this is where the magic happens!
5. Add the sliced onion to the kadai and sauté until they turn translucent and slightly golden brown.
6. Pour in the tamarind extract, add the turmeric powder, sambar powder, and salt. Bring the mixture to a boil, stirring occasionally.
7. Add the chopped keerai to the kadai. Cook for about 2-3 minutes, until the stems soften – you can test this by gently pressing them between your fingers.
8. Finally, mix in the mashed toor dal. Simmer for another 2 minutes, allowing all the flavors to meld together. If the sambar is too thick, add a little water to adjust the consistency.

Expert Tips

• Don’t skip the tempering! It’s crucial for developing the authentic sambar flavor.
• Adjust the amount of sambar powder to your liking. Start with 1.5 teaspoons and add more if you prefer a spicier sambar.
• Mashing the dal really well makes a difference in the final texture.

Variations

• My Mom’s Touch: My mom always adds a small piece of jaggery to her sambar for a hint of sweetness. It balances the flavors beautifully!
• Vegetable Boost: Feel free to add other vegetables like drumsticks, eggplant, or pumpkin to the sambar.
• Coconut Milk: For a richer, creamier sambar, add about ½ cup of coconut milk towards the end of cooking.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the amount of red chilli to ½ or omit it altogether.
• Medium: Use the recipe as is.
• Spicy: Add an extra red chilli or a pinch of cayenne pepper.

Festival Adaptations

Keerai Sambar is a popular dish during festivals like Pongal and Onam. It’s often served as part of a traditional festive meal.

Serving Suggestions

Serve hot with steamed rice and a dollop of ghee. It also pairs wonderfully with idli, dosa, or vada. A side of papadums adds a nice crunch!

Storage Instructions

Leftover Keerai Sambar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is the best type of Keerai to use for Sambar?

Amaranth leaves (keerai) are traditional, but spinach, collard greens, or even kale work well!

Can I use a different dal instead of Toor Dal?

While toor dal is classic, you can experiment with moong dal (yellow split lentils) for a lighter sambar.

How do I adjust the sourness of the Sambar?

Add more or less tamarind extract to control the sourness. A squeeze of lemon juice can also brighten the flavors.

Can I make this Sambar ahead of time?

Yes! Sambar actually tastes even better the next day as the flavors meld together.

What is the significance of tempering in Sambar making?

Tempering (or tadka) is essential. It infuses the oil with aromatic spices, creating a flavorful base for the sambar.