🍽Recipe
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| Calories246 | Carbs41.3 | Protein14.8 | Fats16.4 | Fibre12.2 |
| Sodium39 |
👨🍳 Chef's Tips
Oil-free version — no oil; dry-roast the spices or use a splash of water instead of tempering in oil. | Serve your sambhar hot with steamed rice or soft idlis, and a side of crispy papad for added crunch. A drizzle of ghee on top enhances the flavor, and you can also add a side of fresh coconut chutney for a complete meal! For Podi Idli, try our Gun Powder Magic Mix for an extra kick of flavor.
🍴 Recipe
- Oil-free version — no oil; dry-roast the spices or use a splash of water instead of tempering in oil.
- Wash and soak the Dal for 10-15 minutes (optional but recommended)
- In a pressure cooker, add the Dal and 500ml water
- Pressure cook for 15 minutes or until 3 whistles
- Once cool, open the pressure cooker and blend the dal mixture to a smooth consistency
- In a pan dry-roast in a non-stick pan (no oil)
- Add chopped tomato and cook till it becomes soft
- Add the remaining 300ml water, 20g Magic Mixx (from the packet) and the vegetables and boil till the vegetables are soft, but firm
- Add the cooked dal and cook further
- Simmer the sambhar for a few minutes to allow the flavors to blend.
- In a pan dry-roast in a non-stick pan (no oil)
- Optional: Add your own creative tadka with extra love and flavor!
- Tip: Adjust consistency to your liking by adding hot water
OUR PACK CONTAINS
- Spicy Sambar Magic Mixx — 1 pouch
NOT INCLUDED IN PACK
- Toor Dal — 50 g
- Ghee — 15 g
- coriander — 20 g
- Drumstick evenly — 50 g
- potato evenly — 20 g
- Pumpkin evenly — 30 g
- or 5-6 Sambar onions — 20 g
- an onion sliced evenly — 40 g
- a tomato — 40 g
