Finally the Palak or Spinach is ready for harvest. Had been waiting patiently for this to make my favourite palak sambhar.
There was enough perfectly ripened tomatoes of two varieties and mature green chillies too in the garden for this.
The toovar dal or red lentil is organically grown by Mahesh who calls himself the “weekend farmer”. During the week he is a software engineer and weekends he travels to his hometown to take care of his organic farm. Sambhar made with this dal is so tasty. You can`t miss the difference in taste when compared to dals we buy off the shelves in regular stores. How I hate the “shiny” dals we get in the regular stores that are overly polished and rubbed with oil to give it a shine or coloured to make it look a more bright yellow to woo customers.
I am assuming the tamarind I bought from Hopcoms is also organic. I don`t think tamarind trees need pesticides or any pampering. You see them lining many highways with practically no tending. I was told that these tamarind trees along the highway are auctioned before every harvest to the villagers. They then harvest the produce, clean it and sell it in the market.
So I am all set to pressure cook all this together and then season it with Mustard Seeds, Cumin Seeds, Asofedita (Hing), Crushed Garlic and Dry Red Chilli in cold pressed Peanut Oil and bring it to a boil to be had for dinner with Little Millet Rice. Left-over Sambhar will be carried over to breakfast which will be polished off with soft and tasty Ragi and Jowar Idly.
If you want to know how to grind batter for soft and tasty millet idly in minutes in a mixer/grinder, then click on the link below.
Updating the breakfast picture