This South Indian Sambar Is Spicy Tangy and Veggie Packed

Ingredients

• 2 tablespoons fresh, frozen, or dried unsweetened grated or shredded coconut
• 1 cup masoor dal (dried red lentils)
• 1/2 medium red onion
• 1 dried red chile (such as Guntur Sannam , cayenne, or arbol)
• 2 tablespoons ghee, unsalted butter, or canola oil
• 1/2 teaspoon black mustard seeds
• Pinch asafetida (hing) powder
• 4 to 5 fresh curry leaves
• 1/4 teaspoon ground turmeric
• 5 cups water
• 2 tablespoons huli powder (recipe below), or store-bought sambar powder
• 1 1/4 teaspoons kosher salt, plus more as needed
• 1 teaspoon tamarind paste (preferably Tamicon ) or concentrate, plus more as needed
• 2 cups packed baby spinach leaves, chopped if desired
• Coarsely chopped fresh cilantro leaves, for garnish
• For serving: rice, plain yogurt, dosa, or achaar (like Brooklyn Delhi )

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