** Ingredients**
- 3 small cups toor dal (split pigeon peas)
- 2 bunches of arive soppu (amaranth greens) or any greens of your choice, chopped
- 2 onions, chopped
- 1 garlic (half for blending and half for palya tadka)
- 4 dry red chilies for palya tadka
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- Salt to taste
- Tamarind pulp to taste (about the size of a small lemon, soaked and extracted)
- Fresh coriander leaves
- 4 sprigs curry leaves
- 2 1/2 tbsp sambar powder
- 1 cup fresh coconut (1/2 for blending and 1/2 for palya)
- 3 tbsp oil (2 for palya and 1 for sambar tadka)
- 1/4 tsp pepper
**Instructions**
**Sambar**
1. In a pressure cooker, cook washed toor dal and chopped arive soppu with salt to taste and water (about 1/2 liter). Let it whistle once, then cool the cooker manually by running water over it.
2. Blend coconut, tamarind, cumin seeds, pepper, curry leaves, coriander leaves, sambar powder, and one scoop of cooked toor dal into a fine mixture.
3. For tempering, heat one spoon of oil in a pan, add mustard seeds and curry leaves. Once they splutter, add the soaked water or the squeezed water from the cooked toor dal and arive soppu in the cooker to the pan. Add the blended mixture and additional water, and boil for 10 minutes.
**Palya**
1. In a pan, add 2 tbsp oil, smashed garlic cloves, and let them turn slightly reddish. Add chopped onion, a pinch of salt, 4 dry red chilies (cut), curry leaves, and fresh coconut powder. Fry for 2 minutes.
2. Squeeze out all the water from the cooked toor dal and soppu using your hands, and add it to the pan. Mix well and cook on simmer until heated through.
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