Pressure cook the Toor Dal until it is fully done and set aside. Soak Tamarind in Water and extract juice out of it and set aside. Now heat a kadai and add oil ,once it heats up add in Mustard Seeds, Cumin Seeds and Fenugreek Seeds
Next add in Dry Red Chilli, Curry Leaves and Hing fry well and then add in chopped Shallots.
Then add in Green Chilli, Sauté well, Next add in Tamarind Water and Turmeric powder,
Mix well, next add in Sambar powder and Salt, and finally add in chopped Keerai/Greens.
Allow it to cook till the keerai is fully done. Finally add in cooked Dal. Mix everything well add water if required and the cook in low flame for about 5 mins and then switch off the flame.
Notes
Add water with Care as the keerai also tends to leave water.
Keerai Sambar pairs well with Steamed rice and Potato Fry