Greens Sambar (Huli)

# of servings:  4
Preparation Time:  15 mins	Cook Time:  25 mins

There are many ways of cooking greens and this probably is by far the tastiest one!  Even children who don't like greens may relish this entree as it is packed with flavor and texture.  The fragrance itself will draw everyone to the table! 

Ingredients:

• Chopped greens (combination or alone) - red leaves, spinach, dill leaves, methi leaves, moringa leaves, beet greens, carrot greens, radish greens - 3 cups
• Tur daal - 0.75 cup
• Onions - 2 medium
• Garlic - 10 pods
• Turmeric - 0.5 tsp
• Urad daal - 1 tsp
• Channa daal - 2 tsp
• Grated coconut - 0.75 cup
• Sambar powder - 2 tsp
• Salt - 2 tsp
• Tamarind - 1 lemon sized
• Jaggery (or) brown sugar - 1 lemon sized
• Oil - for seasoning
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Asafoetida - 2 pinches
• Curry leaves - 2 stalks (optional)

Method:

• Dice the onions; chop the garlic and greens are desired
• In a cooker vessel, take 1 tbsp of oil and saute the urad daal and channa daal till they turn golden brown ('Saute' mode in IP)
• Scoop out the daals and add into a blender jar along with grated coconut, sambar powder, salt, tamarind, jaggery, half an onion and 3 pods of garlic 
• Make a fine paste and set aside
• In the same oil, splutter mustard seeds, cumin seeds, asafoetida and curry leave  ('Saute' mode in IP)  
• Scoop out and set aside
• To the same oil, add the remaining garlic and onion pieces  ('Saute' mode in IP)
• Wash the tur daal and add 2 cups of water and turmeric to it
• Put the chopped greens directly on the daal and add another half cup of water
• Close the lid and pressure cook this  (4 mins 'Pressure Cook' mode in IP)
• When the daal and greens are cooked, add the ground paste and bring to boil ('Soup' mode in IP) 
• Pour the mustard seasoning onto the boiling sambar and mix well
• Add lemon zest to the sambar 
• Serve with hot rice and fresh-squeezed lemon juice (or) serve with Mudde (Ragi or Menthe) (or) Akki Rotti! 

Tips and Tricks:

• Putting the daal at the bottom keeps it directly in contact with water fully and aids in cooking it well
• Turmeric in the water makes sure the daal cook softly
• The roasted daals add a lot of fragrance and body to the gravy
• Adding garlic and onions while grinding imparts a wonderful flavor to the sambar
• Add the lemon zest after turning off the heat.  The keeps the nice aroma and flavor intact!  
• Adding the lemon juice on the rice just before serving enhances the taste tremendously! 

Pictures: 

Final Outcome: