SOUTH INDIAN SAMBAR MASALA

Rice, Cumin Seeds, Fennel Seeds, Fenugreek Leaf, Red Chilly, Chana dal, Urad Dal, Cinnamon Sticks, Star Anise, Black Pepper, Bay Leaf, Mace, Malabar Mace, Rock Flower, Sesame Seeds, CInnamon Buds.

1. Authentic Vegetable Sambhar RecipeThis recipe highlights the classic use of JMG Sambhar Masala in a hearty lentil and vegetable stew.Ingredients:

• 1 cup Toor Dal (split pigeon peas)
• 2 tbsp JMG South Indian Sambhar Masala
• 2 cups mixed vegetables (drumsticks, pumpkin, carrots, okra, or bottle gourd)
• 1 small lemon-sized ball of Tamarind (soaked in warm water for pulp)
• 1 large Onion (sliced) and 2 Tomatoes (chopped)
• For Tempering: 1 tbsp Ghee/Oil, 1 tsp mustard seeds, 2 dried red chilies, 1/4 tsp hing (asafoetida), and fresh curry leaves. 

Instructions:

1. Cook the Dal: Pressure cook the toor dal with 3 cups of water and a pinch of turmeric until soft and mushy (approx. 3-4 whistles). Whisk the dal to a smooth consistency once cooked.
2. Boil Vegetables: In a separate pot, cook the mixed vegetables with water and salt until they are 80% tender.
3. Combine & Spice: Add the cooked dal, chopped tomatoes, and tamarind pulp to the vegetables. Stir in 2 tbsp JMG Sambhar Masala.
4. Simmer: Let the mixture boil for 5–10 minutes to allow the spices to infuse and the raw smell of tamarind to disappear.
5. Tempering (Tadka): Heat ghee in a small pan. Add mustard seeds, red chilies, hing, and curry leaves. Once the seeds pop, pour the tempering over the sambar.
6. Garnish: Finish with fresh coriander leaves and serve with steaming idlis, dosas, or rice.