Sambar often contains sambar powder, a coarse spice mix made of roasted lentils, roasted whole red chilies, fenugreek seeds, coriander seeds and sometimes asafoetida and curry leaves. Regional variations include cumin, black pepper, grated coconut, cinnamon, chana dal, urad dal, tur dal, or other spices.
 
How to make Sambhar: Vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafotida are boiled together until the vegetables are half-cooked. Then the cooked lentils are added and allowed to cook until the vegetables are done. A spice-scented oil is added to the cooked sambar for extra flavor and tempering, and the dish is served garnished with fresh coriander leaves.
 
Nett Wt: 250 gms
 
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