sambar is a staple at least once or twice a week at home. sometimes i make the kerala sambar and sometimes i make sambar with vegetables.
here is a an easy and simple sambar recipe made with red amaranth. i do get plenty of red amaranth here. the leaves and stem have beautiful reddish purples hues.
whenever i buy the red amaranth, all i do is make the goan tambdi bhaji where the amaranth is sauted with onion and coconut.
however, after seeing a spinach sambar in a cookbook, i decided to swap the spinach with red amaranth. the result was a delicous sambar that i served both with rice and the poha dosa.
red amaranth is excellent for the body and has many nutritional benefits. more about amaranth on wikipedia here.
in india we also use the amaranth grain known as rajgeera. during fasting we have snacks and other edibles made from both amaranth grain and amaranth flour. the amaranth flour is gluten free and excellent for folks who are looking for a gluten free diet.
this sambar is made with arhar dal/pigeon pea lentils and mung dal/green gram lentils. your choice of greens can be added to the sambar like spinach or green amaranth.
the protein packed lentils and the vitamins-minerals packed red amaranth are an excellent combination spiced up with sambar masala powder & other indian spices. the sambar served with rice make up a for a complete and delicious comforting meal.
red amaranth sambar recipe details below:
ingredients
- 2 cups red amaranth, finely chopped
- 1/2 cup tuvar/arhar dal/pigeon pea lentils
- 1/4 cup mung dal/ spilt skinned green gram
- 1 tomato, chopped
- 1/2 tsp turmeric powder
- 1 medium size tamarind ball
- 2 tsp grated ginger
- 2 green chilies, chopped or slit lengthwise
- 1 capsicum/green bell pepper, diced
- 2 tsp sambar powder
- 3 tsp coconut oil or sunflower oil
- 2 cups water for pressure cooking the dal
- 1/4 cup water to be added later while cooking the amaranth
- 1 tsp salt - add more if required
- 2 tbsp chopped coriander for garnishing (optional)
- 1 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds/methi
- 2-3 dry red chilies
- 1 sprig curry leaves
method:
- pick, rinse and pressure cook both the dals with tomato, turmeric powder and 2 cups water till they are done.
- soak tamarind in 1 cup water for 15 minutes.
- extract the juice and discard the pulp.
- in a pan, heat oil.
- first add the mustard seeds and let them splutter.
- now add the other tempering ingredients. fry them for a minute.
- add the ginger, green chilies and capsicum and fry again for a minute.
- now add the tamarind juice and sambar powder.
- reduce the heat and simmer for 8-10 minutes till the raw aroma of tamarind disappears.
- to this now add the chopped red amaranth leaves with 1/4 cup water.
- simmer till the amaranth leaves become soft.
- now add the cooked dals and again simmer for 5-7 minutes.
- keep on stirring in between.
- adjust water as per the consistency you want.
- add more salt if required.
- garnish with coriander leaves.
- serve hot with steaming idlis, soft crispy dosas or steaming rice.
{ 3 comments… read them below or add one }
Beautiful!
Your photographs are stunning! The dal looks so inviting!
My Mom always cooked the Amaranth leaves by itself, not with anything else and so do I. Cooking them with Sambar is an awesome idea to sneak them into childrens’ food who dont like to eat leafy things.