SAMBHAR SPICE MIX
Net Wt. 110 Gms.
Coriander Seeds, Cumin Seeds, Fenugreek Seeds, Mustard Seeds, Black Pepper, Red Chilly, Turmeric, Asafetida.
DIRECTIONS TO USE
Rinse dal thoroughly. Soak in 1 cup water for 15 minutes and drain. Pressure cook dal by adding 1 ¾ cup water, ½ teaspoon salt, 1 teaspoon oil and ¼ teaspoon turmeric powder. Cook for 5 minute at full pressure. Remove from heat and allow cooker to cool. Once cool, open and mash the dal using a whisk.
To dal add chopped veggies with 2 cups water, green chilies, salt and curry leaves, and cook until veggies are half done. Now add okra and tomatoes and cook until vegetables are just tender.
Dilute the tamarind paste and AMIMA’S KITCHEN SAMBHAR SPICE MIX in ½ a cup of water and stir in hing and jaggery and simmer everything together for a few minutes.
Heat oil in a frying pan over medium-high heat. Add mustard seeds and sauté until they pop. Stir in the remaining curry leaves and dry red chili.