SAMBHAR MASALA

Pre-soak 100g of toor/arhar daal (Pigeon pea lentils) and boil it with 250 g of vegetables such as drumstick, brinjal, potatoes, tomatoes, onions, etc… until the toor/arhar daal is mushy and vegetables are cooked.

Add 3 tsp. of Satvam Sambhar Masala, 1 tbsp. of tamarind paste, chilli powder and salt to taste. Mix well and bring it to a boil.

For ‘tadka’: Take 1 tbsp. of oil/ghee to crackle urad daal, (split black gram,) curry leaves, whole dry chillies and asafoetida and add to the simmering sambhar.