Sambhar Masala

Pressure cook 200g. Add pigeon pea in 750 ml water. Soak 20g tamarind in /2 cup of warm
water for 25 minutes. and extract pulp. Sieve. In a pan heat 50g ghee/cooking oil & fry 1
tspn, mustard seeds and curry leaves, 2 chopped onions till golden. Add 250g
assorted, vegetable pieces like, brinjals, drum sticks, marrow, peas, carrots etc, 4
tspn. Laxmi Sambhar masala, salt to taste & fry. Transfer cooked dal along with
water to the vegetable. Add tamarind extract, cover and simmer till the vegetable is cooked.
are tender.