Masoppu saaru or Greens Sambar

Masoppu Saaru is a sambar recipe prepared with  a combination of Spinach, Dill and Fenugreek leaves. Usually in our region, it's made with the greens of the same name, Masoppu soppu. We were used to the greens vendor entering each street and calling out the names of the varieties of greens they would be selling that day. In fact, the vendor's voice would be heard 2 to 3 streets away and the ladies would wait for the vendor to turn up in their street. Nowadays the street vendors are not seen as often as before. Here, in Germany, we get vegetables from Indian/ Sri Lankan stores. But by the time they reach our hands, they are hardly fresh. For some vegetables, we rely on frozen ones. Even in this recipe, I have used frozen Fenugreek/ methi leaves. And this sambar is prepared in my home almost every 2 weeks as it's the favourite of my son. He has named it green saaru.. So here's the recipe for Masoppu saaru.

Ingredients:

• Spinach leaves - 200 gms, washed thoroughly and chopped
• Dill leaves - 1/2 cup, washed and chopped
• Fenugreek / Methi leaves  - 1/4 cup, chopped
• Tur dal - 1/2 cup, soaked and washed 
• Water - 1 1/2 cup + 1 cup

To grind:

• Onion - 1 big, chopped
• Tomaato - 1/2 , chopped 
• Garlic cloves - 4 
• Sambar powder ( Bele saaru pudi) - 2 tsps
• Coconut (fresh/ frozen) - 1/4 cup

For seasoning : 

• Mustard seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - few
• Red chillies - 2 to 3, broken
• Garlic cloves - 3 to 4, chopped finely
• Onion - 2 tbsps, finely chopped
• Oil - 1 tsp
• Ghee - 1 tsp

Method of preparing Sambar:

• Take the washed and soaked Tur dal in a pressure cooker and cook until 2 whistles are heard.
• In a vessel, take 1 cup of water and  add Spinach, Dill and Fenugreek leaves and cook until the leaves are just blanched. Drain the water and keep aside.
  
  
  
  
• Grind the onions, tomatoes. garlic cloves, Coconut and add sambar powder to it. Blend it into a fine paste. Scoop the masala into a bowl.
• In the same mixer, grind the blanched greens, after they cool completely.
  
• In a cooking pot, add 2 tsps of oil and add in the ground masala. Fry the masala in low flame for 10 minutes or until the oil oozes out from the masala.
  
• Add the blanched greens paste into the masala. fry for 2 to 3 minutes.
  
• Add the saved water from boiling the greens, pressure cooked( and mashed) tur dal and 1 cup of water.
• Check salt and cook for 10 minutes on medium flame.
  
• .As the sambar is cooking, heat Oil and ghee in a small pan , and add Mustard seeds. When they pop, add asafoetida, curry leaves, red chillies, chopped garlic cloves and onion. Fry until golden and add it to the sambar. Close the lid so that the tadka flavor is infused into the sambar.
  
• Enjoy the Sambar with hot rice, ghee and papads. It tastes so authentic and heavenly. 
  

Note : This sambar can be made only with spinach leaves too.. It tastes equally good.

So , whoever looking for the masoppu saaru recipe, do try making it.. Until my next recipe... Bye