To begin making the Thandu Keerai Sambar recipe, we will first cook the tuvar dal with 2-1/2 cups of water until it becomes very soft. See video recipe of how to cook lentils using pressure cooker.

If you find that the cooked dal is too thick and mushy, add water to it and whisk it till it becomes a thick pouring consistency.

Into the pressure cooker, add the tamarind water, amaranth greens (thandu keerai), pearl onions, sambar powder, turmeric powder and salt to taste. Add little water and pressure cook the Keerai for 1 whistle and turn off the heat.

Release the pressure immediately by lifting the weight off with the fork or by running cold water over the pressure cooker.

Once done, add the cooked dal and adjust the consistency of the Thandu Keerai Sambar and give it a taste. Adjust the salt as well according to your taste.

While the sambar is boiling, we will get the seasoning ready.

Heat oil in a small pan; add in the mustard seeds and the red chillies, stir for a few seconds until the mustard crackles and the red chilli is roasted. Finally add in the curry leaves and asafoetida powder and turn off the heat. 

Pour this seasoning to the simmering Thandu Keerai sambar and stir. Turn off the heat and transfer the Thandu Keerai sambar to a serving bowl.

Serve Thandu Keerai Sambar along with Steamed Rice and Raw Banana Roast for a delicious weekday meal.