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Cooking Guidelines :

• Cook 60 g Tur Dal in 1 litre water with a pinch of turmeric and keep
• aside
• Cook about 100 g vegetables of your choice and keep aside
• Grind freshly grated coconut with 2.5 tablespoon (15 g) of ITC AASHIRVAAD Sambar Powder and cookwith tamarind juice / tomatoes salt to taste and sugar / jaggery (if desired) for 5 minutes
• Mix this with cooked dal & vegetables and cook for 5 minutes and adjust consistency
• with water if required
• Fry red chillies, mustard seeds, asafoetida (if desired) and curry leaves in oil and then transfer this to sambar
• Garnish with freshly chopped corianderleaves
• Serve hot.