Step-by-Step Instructions

1. 1.Prepare Dal and Vegetables

   Cook the toor dal along with chopped spinach, okra, eggplant, red pumpkin, potato, and green chilies until tender. Mash the mixture lightly using a smasher or the back of a spoon. This pre-cooked mixture is ready for the next steps.

2. 2.Sauté Aromatics

   Heat 2 tablespoons of oil in a large pan over medium heat. Add garlic cloves, bay leaves, and curry leaves. Sauté for about 30 seconds until fragrant.

3. 3.Cook Onions and Tomatoes

   Add chopped onions to the pan and sauté until they become translucent, approximately 3-4 minutes. Then, add chopped tomatoes and cook until they soften and turn mushy, about 2-3 minutes. Cover the pan with a lid and let it cook for a short while to help the tomatoes soften.

4. 4.Add Spices

   Remove the lid from the pan. Add turmeric powder, red chilli powder, cumin powder, coriander powder, asafoetida, Kanda Lasun Masala, Sambar Masala, and ginger-garlic paste. Mix all the spices well with the sautéed vegetables and cook for 2-3 minutes until the oil separates and the mixture is aromatic.

5. 5.Combine and Simmer

   Pour the pre-cooked and mashed dal-vegetable mixture into the pan with the sautéed spices. Add tamarind and salt to taste. Stir everything thoroughly and bring the sambar to a gentle simmer. Let it cook for 5-7 minutes, allowing all the flavors to meld together.

6. 6.Garnish with Coriander

   Stir in the fresh chopped coriander leaves into the simmering Palak Sambar.

7. 7.Prepare Tempering (Tadka)

   In a separate small tempering pan, heat 1 tablespoon of ghee over medium heat. Once the ghee is hot, add mustard seeds and cumin seeds and let them splutter. Then, add curry leaves and dried red chillies. Sauté for about 30 seconds until they are aromatic.

8. 8.Final Touch and Serve

   Carefully pour the hot tempering over the simmering Palak Sambar. Serve the Palak Sambar hot with rice or roti.