STEP 1.In a pressure cooker put 1 cup tamarind water, ½ cup baby onions quartered, 1 tomato quartered, 2 cups amaranth green washed and chopped, salt to taste, 2 tsp sambar powder, ½ tsp turmeric powder and 1 cup water. Pressure cook for 1 whistle and release the pressure immediately. Open the cooker.
STEP 1.Stir in 1 ½ cups cooked toor dal. Adjust salt if needed and bring to a boil for 2 to 3 minutes.
STEP 1.For tempering, in a hot pan add 1 tsp gingelly oil ,1 tsp mustard seeds, 2 dry red chillies , 1 sprig torn curry leaves, ¼ tsp asafoetida. Stir till the seeds crackle and the red chilli gets roasted.
STEP 1.Pour the tempering into the keerai sambar and mix well.
calories per serving
10 g Fat90 g Protein203 g Carbs63 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment