Spinach Sambar

Ingredients:
2 cup Spinach
1/2 cup fresh/frozen/dried/canned Green Peas
1/2 cup chopped Onion
3/4 cup fresh/frozen shredded Coconut
1tsp Coriander seed
1/2tsp Cumin seed
2 Red Chillies
grape size Tamarind
pinch of Asafoetida powder
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 red chilly
3 to 4 Curry leaves

Method:

• Wash and cut spinach into small pieces. Cook the spinach and peas (only if peas are fresh/frozen)
  
• If peas are dried then soak it in hot water for around 4hrs and cook it in the pressure cooker until tender. Once the spinach is almost cooked add cooked peas
  
• Heat a pan with 1tsp oil in medium flame. To it add cumin seeds, coriander seeds and red chillies. Fry until it gives out a nice aroma
• To the pan add onions and fry for it for 5mins
• Grind shredded coconuts, tamarind, fried onions, fried seeds and chillies into a smooth paste with sufficient water {If coconut is frozen; use hot water}
  
• To the cooked spinach peas add salt and puree. Add water if required. Let it boil properly.
• Heat a pan with oil; add mustard & red chilly. Once mustard starts to splutter add curry leaves and asafoetida powder
• Add seasoning to the curry
  

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Spinach -

• Excellent source of iron, vitamin C and vitamin A
• Good source of folate, magnesium and vitamin E

Green Peas -

• Very good amounts of 8 vitamins, 7 minerals, dietary fiber and protein
• Good source of folic acid and a good source of vitamin B6