Sambhar Masala
| Pack Size | Packing | Master Packing | Master Case | Master Case Dimension(L X W X H) | Gross Weight of Case(In Kgs) |
|---|---|---|---|---|---|
| 15g | Box | 15g X 10 X 36 | 360 | 16” X 17” X 16” | 10.00 |
| 50g | Box | 50g X 10 X 12 | 120 | 18” X 13.75” X 9.5" | 8.50 |
| 100g | Box | 100g X 10 X 12 | 120 | 13.25” X 20.5” X 11.5" | 15.80 |
| 500g | Jar | 500g X 20 | 20 | 22.5" X 16.5" X 7.5" | 12.25 |
| 1Kg | Jar | 1Kg X 12 | 12 | 21.63” X 16.5” X 8.38" | 14.80 |
RECIPE :
Boil 100 gms tur dal, 1 sp.chana dal with 2 onion & 2 tomatoes in a pressure cooker.
Heat 2 tbsp of oil in a pan, Ad 1/2 tsp mustard, 1/2 tsp cumin, 1/4 tsp fenugreek seeds, 2 springs curry leaves, red chili, a pinch of adafoetida & saute.
Add pieces of potatoes, pumpkins, onions, brinjal, drumsticks in the same pan & cook it for 20 minutes.
Mix the cooked dal with the remaining water in it Add 2 tbsp of MAJITHIA SAMBHAR MASALA along with red chili powder & salt to taste.
Cook further for about 5-7 minutes on a low flame.
The Sambhar is now ready . Serve with idli, vada, dosa or rice.