Peel off small onion skin and slit green chilies.
Pressure cook toor dal with 1 & ½ cup water for 4-5 whistles or until done. Mash well and keep aside.
Extract tamarind juice by soaking in warm water for 30 mins.
I usually extract tamarind juice easily by keeping inside a small bowl along with dal and pressure cooking. This way, we can get the juice efficiently with less effort and water.
Clean the keerai by washing it well 2-3 times and chop it. Do not chop too fine.
Heat a kadai with oil and add the items under To Temper table in order.
Then add onions and green chillies and fry till onions turn golden brown here and there.
Add to the tamarind extract, with salt,turmeric and sambar powder and bring to boil.
Once it starts boiling, add the chopped keerai.
Stir well so that the keerai so gets immersed.
Boil till keerai gets cooked, check the stem for doneness by pressing between two fingers.
Lastly add cooked toor dal and mix well.Boil for 2 minutes and now keerai sambar is ready!