Lunch Menu
Rice, Red Carrot Stir Fry, Gren Leafy Vegetables Sabzi, Green Leafy Vegetables Sambar and Urad Dal Papad.

Red Carrot Stir Fry Recipe
https://palateobypushpa.blogspot.com/2019/02/red-carrot-stir-fry-side-dish.html

Green Leafy Vegetables Sabzi  Recipe

https://palateobypushpa.blogspot.com/2019/02/green-leafy-vegetables-sabzi-soppina.html

Urad Dal Papad Recipe
https://palateobypushpa.blogspot.com/2019/01/urad-dal-papad-ingredients-12-kg-urad.html 


Green Leafy Vegetables Sambar Recipe
Ingredients:

1 cup Toor Dal

1/2 cup Spinach chopped

1/2 cup Amaranth Leaves ( Dantina Soppu) chopped

1/2 cup Chakotha 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/ Masala Powder

2 - 3 spoons Red Chilli powder

1/2 spoon Mustard seeds

Pinch of Asafoetida

1 spoon Jaggery powdered (optional)

Salt

Oil

Method:

Cook toor dal, spinach, amaranth leaves, chakotha leaves, pinch of turmeric powder, 2 drops of oil, tomato and water in a pressure cooker on a medium flame for 3 - 4 whistles.

For seasoning, in a tadka pan, heat 1 spoon oil, add mustard seeds, 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.