50G, 100G, 300G, 500G, 1KG
Coriander, Chilly, Thoor Dhall, CompoundedAsafoetida (Wheat Flour, Edible Gum, Asafoetida),Salt, Fenugreek, Turmeric, Pepper & Cumin.
Mix 200g of Thoor Dhall with 1/2 litre of water and boilfor 10 minutes in a pressure cooker.
Add 150g of Vegetables (Drumsticks, Ladies finger,Brinjal, Tomato, Onion etc.) and add 2 teaspoonsof “Vasana Sambar Powder” with the boileddhall and cook for another ten minutes.
Add required Tamarind Extract and Salt to taste, boil for 5 more minutes.
Add the seasoned mustard, curry leaves,coriander leaves and red chilly with hot sambarand serve hot.