Coriander, Cumin, Red Chilly, Fenugreek, Lentils, Cinnamon, Pepper, Asafoetida, Curry Leaves
Boil 2 cups of water with mixed vegetables (carrots, beans, potatoes, etc.), tamarind pulp, and a pinch of turmeric in a pot.
Once the vegetables are tender, add 1 cup of cooked toor dal, 1 tablespoon of Spice Diaries Sambar Powder and salt to taste.
Let the sambar simmer for 15-20 minutes, allowing the flavours to meld together.
In a separate pan, temper 1 tablespoon of ghee with mustard seeds, cumin seeds, curry leaves, and dried red chilies.
Pour the tempered spices over the sambar, garnish with fresh coriander leaves, and your flavourful sambar is ready to be served with steamed rice or idli/dosa. Enjoy the deliciousness!