Green Leafy Vegetables Sambar

Green Leafy Vegetables Sambar 
Lunch Menu

Ingredients:
1 cup Toor Dal
1/2 cup Methi Leaves chopped
1/2 cup Palak/Spinach chopped
1/2 cup Dil Leaves/Sabasigesoppu chopped
1/2 cup Amaranth leaves chopped
1 Tomato
1 Onion chopped
2 Garlic cloves chopped
2 spoons Tamarind extract
1/4 cup Coconut grated
1/2 spoon Turmeric powder
2 spoon Sambar powder
2 - 3 spoons Red Chilli powder
1/2 spoon Mustard seeds
!/2 spoon Jeera
Pinch of Asafoetida
1 spoon Jagerry powdered (optional)
Salt
Oil

Method:
Cook toor dal, methi leaves, palak, dill leaves,amaranth leaves, pinch of turmeric powder, 2 drops of oil, tomato and water in a pressure cooker on a medium flame for  3 whistles.
For seasoning, in a tadka pan, heat 1 spoon oil, add mustard seeds, jeera, garlic, onion and asafoetida and turn off the flame.
Now grind coconut and tomato into a fine paste in a mixer jar.
Pour paste, seasoned mix, tamarind extract, sambar powder, red chilli powder, turmeric powder to the cooked toor dal, jaggery, add salt and cook for 5 minutes on a medium flame untill sambar starts boiling.
Green Leafy Vegetables Sambar is ready to serve with rice or ragi ball.