Main Ingredients of One Pot Palak Sambar

• Toor dal & Masoor dal – the protein-rich base

• Fresh palak (spinach) – adds nutrients and color

• Tomato & onion – for depth and body

• Tamarind water – for tang

• Sambar powder, turmeric, chili powder – for warmth and flavor

• Garlic & green chili – for a punch of heat

• Tempering with ghee, mustard, fenugreek & curry leaves – for that signature aroma

What Is So Special About Palak Sambar?

• Made entirely in one pot

• Combines two dals for better texture and nutrition

• Fresh spinach boosts its iron and fiber content

• Quick pressure cooking saves time without sacrificing flavor

• Perfect comfort food for lunch or dinner

MEYER Presta 3L Tri-ply with Outer Lid Pressure Cooker

Quick and Easy One Pot Palak Sambar

Soaked dals, spinach, and spices are pressure cooked together and blended into a smooth, flavorful sambar. The dish is finished with a ghee-based tempering for that signature South Indian touch. No separate cooking required!

How to Make One Pot Palak Sambar

1. In a pressure cooker, combine:

• ½ cup chopped palak

• ¼ cup soaked toor dal

• ¼ cup soaked masoor dal

• 1 medium chopped tomato

• 1 medium chopped onion

• 5 garlic cloves

• 1 chopped green chili

• ⅓ cup tamarind water

• 1½ tsp sambar powder

• ¼ tsp turmeric powder

• 1 tsp red chili powder

• Salt to taste

• 1½ cups water

2. Pressure cook for 4 whistles on medium heat. Let it release pressure naturally.

3. Once done, open the lid and blend the mixture using a hand blender until smooth.

4. Prepare the tempering:

• Heat 2 tsp ghee in a small pan.

• Add 1 tsp mustard seeds, ½ tsp fenugreek seeds, 1 dry red chili, and 8–10 curry leaves.

• Let them crackle and turn aromatic.

• Pour the tempering over the blended dal.

5. Serve hot with steamed rice, idli, dosa, or quinoa.

Expert Tips

• Use fresh, tender palak for the best flavor and color.

• Soak the dals for at least 40 minutes to ensure a soft, creamy texture.

• Opt for a good quality sambar masala to enhance the authentic taste.

• You can add a pinch of jaggery at the end for a sweet-tangy balance.

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