Sambhar Masala, Brand Shubh Shagun, Packaging Packet

Ingredients in descending order by weight turdal, Mustard, Cumin, Coriander seeds, Fenugreek seeds, Turmeric,, Mustard seeds, Red chillies, Black pepper, White saltcloves, Dried ginger, Asafoetida. Pressure cook 200g arhar dal in 750mt water. Soak 20g tamaring incup of warm water for 30 min, And extract pulp. Sieve within a skillet heat 50g ghee/cooking oil to fry tsp mustard seeds and curry leaves, 2chopped onions till golden. Add 250g assorted vegetable pieces like, Brinjals, Drum sticks, Marrow, Peas, Etc. 4 tspn sambhar masala, Salt to taste & fry transfer cooked dal alongwith water to the vegetable. Add tamaring extract. Cover and simmer till the vegetable are tender. Soak 22 pieces of 200 grams lining in 750 ml water for 1 minute, Add 50 grams of black mustard seeds and fry till they turn brown. Mix this 250 grams of chopped boiled pulses with water, Add salt as required along with the ultimate consistency. High-grade hygienic offering from India spices