Bachali-Green Tomato Sambar

Ingredients

• 3/4 cup chana dal ( split bengal gram/yellow lentils)
• 2 cups bachali (ceylon spinach), chopped
• 3 medium green tomatoes, cut into
• 1-inch-long pieces
• 2 green chillies, halved
• 1/4 tsp turmeric powder
• Salt to taste

• 2 1/2 tsp sambar powder (if I don't get the time to makethe powder myself, I like to use the 777 or MTR brand)
• 1/4 cup coconut, freshly grated

For Seasoning

• 2 tsp vegetable oil
• Asafoetida powder (hing) a pinch
• 1 tsp mustard seeds (rai)
• 2-3 tsp vegetable oil
  

Preparation

1. Cook the chana dal in the pressure cooker with 1 1/2 cups of water and some turmeric powder for about 4-5 whistles.
   
   
2. While the dal is cooking, heat 1 tsp oil in a deep saucepan. Add the bachali and green tomatoes, and chillies, and saute for a minute or two.
   
   
3. Add 3 cups of water and some salt and turmeric. Cover and cook on medium heat until the bachali and tomatoes are semi-cooked.
   
   
4. In a small grinder, blend the sambar powder and coconut.
   
   
5. Add the sambar powder and coconut mix to the vegetables and boil for 2 minutes until the raw flavor of the powder is gone.
   
   
6. Mash and add the cooked dal and remove from heat.
   
   
7. Heat oil in a small pan for seasoning. Add hing and mustard seeds. As the seeds start to splutter, and pour over the bachali-green tomato sambar.
   
   
8. Let the sambar come to a boil.
   
   
9. Serve the bachali-green tomato sambar hot with hot rice and pappadums.

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