I didnot have to put extra efforts to learn the recipe as I used to see my mom preparing this very often. I prepare this, once a week atleast, as my hubby and son loves to eat this. You can always say that I am just carrying forward the tradition. I am happy to take that too :)
1 bunch Amaranth Leaves / ದಂಟು ಸೊಪ್ಪು
1 cup Toor Dal
8-10 small onion (sambar onion)
1 tsp thick tamarind extract
1 tbsp sambar powder
1 small grape-sized jaggery
Salt acc. to taste
1 tsp Oil
1/4 tsp mustard seeds
pinch of asafoetida
3-4 curry leaves
1 tbsp coriander leaves (finely chopped)
- Cook the toor dal in pressure cooker for 3-4 whistles
- Meanwhile, wash the amaranth leaves and chop it finely.
- In a broad pan, cook the onions and amaranth leaves until soft. Drain the water and keep it aside.
- Take a vessel; add the tamarind paste, jaggery, salt, water (use the water, used to cook the amaranth leaves)
- Boil the mixture until the raw smell of tamarind is gone
- Add cooked toor dal, amaranth leaves and onion to this mixture
- Add sambar powder; reduce the flame and boil it for another 5 minutes
- Prepare the tempering by adding oil to a tadka pan. When oil is hot, add mustard seeds
- When mustard seeds splutter, add asafoetida and curry leaves
- Pour this tempering this over the sambar prepared.
- Mix well and serve it with ragi balls or rice