Palak Saaru

Method

1. 1

   Wash spinach: Wash 2 large bunches of palak (spinach). Remove tough stems.

2. 2

   Cook spinach: In a pan boil spinach with a pinch of turmeric and salt in half cup water for 3-4 minutes until wilted. Blend to a smooth puree.

3. 3

   Cook toor dal: Wash 3 tbsp toor dal. Pressure cook for 4 whistles. Mash smooth and thin with water.

4. 4

   Soak tamarind: Soak marble-sized tamarind in half cup warm water. Extract and strain.

5. 5

   Combine: In a pot combine spinach puree, mashed dal, tamarind water and 1.5 cups more water. Mix well.

6. 6

   Add spices: Add half tsp turmeric, 1 tsp rasam powder, half tsp pepper powder and salt. Bring to a boil.

7. 7

   Simmer: Reduce heat and simmer 8 minutes. Palak saaru should be a vibrant deep green colour.

8. 8

   Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida, 2 dried red chillies and curry leaves.

9. 9

   Pour tempering: Pour sizzling ghee tempering into the palak saaru.

10. 10

    Serve: Adjust salt. Palak saaru is Karnataka's spinach rasam — nutritious and vibrant green. Serve over steamed rice.