Preparation time: 5 min
Cooking time: 30 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

1. 1 bunch palak leaves
2. 1/4 cup black eyed beans or lobia or alasande kalu
3. 1/4 tsp turmeric powder
4. 2 tsp crystal salt (or as per your taste)
5. A marble sized tamarind

Ingredients for masala: (measuring cup used = 240ml)

1. 1/2 cup grated coconut
2. 2 - 4 red chili
3. 2 tsp coriander seeds
4. 1/2 tsp mustard seeds
5. 2 cloves of garlic
6. 1 tsp cooking oil

Ingredients for tempering:

1. 1 red chili
2. 5 - 6 curry leaves
3. 1/4 tsp mustard seeds
4. 1 tsp cooking oil

Instruction for making palak sambar:

1. Soak the black eyed beans or lobia or alasande kalu or cowpea for 2 hours. If you are in hurry, just pressure cook it for 2 whistles.
2. Clean, wash and chop the palak leaves.
3. Take chopped palak leaves, soaked lentils, salt and turmeric powder in a pressure cooker.
4. Add in a cup of water and cook by making 1 or 2 whistles.
5. Take the ingredients listed under "for masala" and fry until mustard seed splutters using a tsp of oil. Please note, garlic should not be fried. Fry red chili, coriander seeds and mustard seeds.
6. Grind roasted spices and grated coconut using a mixer grinder. Use required water and grind until smooth.
7. At the end add in peeled garlic and coarse grind it.
8. Then add this ground masala into the cooker, which has cooked leaves. Add in required salt and tamarind extract.
9. Add in tamarind extract.
10. Add in required water, mix well and bring it to boil.
11. Temper it with oil, red chili, mustard seeds and curry leaves. Serve tasty palak sambar with hot rice.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.