Swiss Chard Sambar

Small Gooseberry sized Tamarind
1 Cup Water

Soak tamarind in water and make tamarind water.

3/4 Cup Toor Dal
3 Cups Water
1/4 Tsp Turmeric Powder
1/4 Tsp Castor Oil / Sesame Oil / Peanut Oil

Wash and cook toor dal with water, turmeric powder and oil for 8 whistles. Allow it to cool and mash the dal.

1 Tbsp Sesame Oil / Peanut Oil
1/2 Tsp Mustard Seeds

1/4 Tsp Cumin Seeds
1/4 Tsp Fenugreek Seeds
1/8 Tsp Asafoetida
1 Sprig Curry Leaves

1/2 Cup Shallots, Chopped Lengthwise

Heat oil in a pan, add mustard seeds, when it starts to splutter, add cumin seeds, fenugreek seeds, asafoetida, curry leaves, saute for few seconds. Add shallots, saute until shallot is translucent.

1/4 Cup Tomato Chopped
3 and 1/2 Tsp Sambar Powder

Add tomato, sambar powder and saute till tomato softens.

2 Cups Chard Leaves, Chopped (4 Leaves)
1/2 Cup Chard Stems, Chopped

Add chopped stems and leaves of chard, saute for a minute.

Add tamarind water, allow it to boil for 5 minutes.

1 Cup Water
1 and 3/4 Tsp Salt

Add mashed dal, water, salt, allow it to boil in high, simmer and let it boil for 10 more minutes.

Taste Note: Tastes Great. Needed more spiciness, so I increased the sambar powder. Will update when I prepare it next time.
Source: Amma