Ingredients:
Amaranth leaves- 2 cups chopped
Brown garbanzo- 1/2 cup cooked
Sambar powder- 2 tsp
Coconut gratings- 2 tbsp
Toor dal- 1cup
Tamarind juice- 2 tbsp
Jaggery- 1 inch piece
Salt to taste
Seasoning:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Red chili- 2-3
Turmeric- 1 tsp
Hing- a pinch
Curry leaves- 4-5
Green chilli slit - 2-3 (adds taste to this sambar)
Method:
Cook the Amaranth leaves in a pan. Pressure cook the Toor dal and soaked Brown garbanzo (Soak previous night). Grind Coconut and sambar powder with little water in a mixie.
Add Toor dal, brown garbanzo and sambar-coconut paste, tamarind paste,jaggery and salt to the cooked Amaranth leaves. Boil for a few minutes and add seasoning in the end.
Serve this sambar with rice and potato chips or aralina sandiges.
P.S. You can also add the sambar powder and coconut without grinding. Grinding makes the sambar thicker and adds to the volume.
P.S. Make an equal amount of pepper, cinnamon and fenugreek (roasted and powdered) and keep in your masala box. Add 1/4 tsp of this powder to the seasoning and add to the sambar before serving. Mix well and serve.
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