INGREDIENTS

Coriander, Cumin, Fenugreek, Chillies, Refined Groundnut oil, Pepper, Mustard, Turmeric, Cinnamon, Curry Leaves, Bengal Gram, Urid Dhal & Asafoetida

DIRECTIONS TO USE

Boil 200g Dhal. Fry mustard chopped onions, green chillies and curry leaf in edible oil till golden brown. Take 100g cut Vegetable pieces of your choice, 2 tomatoes, tamarind juice, 1 spoon JP Sambar Powder, Salt to taste & cook with the boiled dhal for 15 mins. Garnish with chopped coriander leaves. Tasty Sambar is now ready to serve