To Roast ( Masala )
To temper 
  1. Wash amaranth leaves properly,separate the leaves and stem .Keep aside. If the stem is too tender , you can chop them along with leaves.
  2. Wash the toor dal ,add turmeric and cook for 3 – 4 whistles with 2 cup of water. Mash the cooked dal and keep aside.
  3. Meanwhile, finely chop amaranth leaves, stems to 1 inch sized pieces and dice onion. Keep aside.
  4. Take the stem in a wide vessel .Add some water and keep to cook.
  5. After the stems are 50 % cooked, add chopped greens and diced onion. Close and cook for 5-10 mins.
  6. Meanwhile,lets roast the masala.In a small pan add few drops of oil.Add all the ingredients mentioned under masala .Roast them on medium low flame till red chillies becomes crisp and dal turns golden color.Transfer all the ingredients to a mixer jar.
  7. Add coconut,tamarind and salt.Grind to a fine paste ( don’t make super smooth ) .
  8. Once the greens are cooked to 75%,add cooked dal ,ground mixture and jaggery if using.
  9. Add some water to bring to the desired consistency and mix well.Keep on sim and bring it to boil.
  10. Season with mustard ,garlic and curry leaves.Switch Off.
  11. Serve Hot Amaranth Sambar ( or any greens sambar ) with hot steamed rice / ragi balls / chapathi / dosa etc.
Recipe Notes
  1. As i said above you can do this sambar any type of greens or mixed greens.
  2. If you are lazy / in a hurry to roast fresh masala each time while making sambar , you can use ready sambar masala powder . This saves lot of time. But sambar made from freshly roasted masala tastes more yummy.
  3. The same masala can be used to make vegetable sambar too.
  4. Adding garlic and onion is purely optional .If you dont want you can omit .

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Love ~Smitha