Ingedients:
- Coriander, Chilli,Bengal gram,black gram,Pigeon pea,Cumin,Rice,Fenugreek, lodized salt,curry leaf,Tamarind, turmeric, Cassia Bark(TAJ),Compounded Asafoetida and Citric Acid
How to use:
- Cook 100g pigeon peas (Toovar Dal/Arhar dal) for 30 min.Boil it with pieces of drumstick, brinjal pumpkin and onions.
- Add 2 tbsp of thick tamarind juice, chilli powder and salt to taste. Add I heaped tbsp of Everest Sambhar Masala.
- For the Beghar/Tadka,heat 2 tsp oil,add I red chilli 1/4 tsp fenugreek, 1/2 tsp mustard seeds,2 springs of curry leaves and a pinch of asafoetida.
- Add Baghar/ Tadka to the mixture. Boil for 2 min. Serve hot with dosas/idlis/Appam for authentic flavour.
Mixed Masala Power:
- Spice content more than 40%
- Salt content more than 5%
