Procedure:-Pressure cook 1 cup red gram dal split (Tuvar dal) in 1/2 litre of water with 1/2 tsp turmeric powder and salt to taste. Heat 2 tbsp of oil in a pan. Add 1tsp mustard seeds to sputter then add 2 finely chopped onions and green chillies in the pan. Add some curry leaves, a pinch of hing powder and 2 finely chopped tomatoes. Stir fry. You can add some vegetables (200gm of all) like bottle gourd, brinjal, carrot and 2 drumsticks. Stir fry till vegetable get tender. Add 2 tbs of URBAN SALSA SAMBHAR MASALA and fry for 2 min. Add 2 cups of water and let the water boils. Add 2 to 3 tsp of tamarind paste, continue to stir for 5 min. Using a hand blender coarsely blend boiled dal and add to the pan. Add water as per desired consistency, boil for 8-10 min more. Remove from the flame. Garnish with chopped coriander and desiccated coconut. Serve hot with Dosas Idilies or Rice.


Coriander, Red Chillies, Cumin, Turmeric, Iodised Salt, Fenugreek  Seeds, Kashmiri Red Chilli, Black Pepper, Cassia, Curry Leaves, Toovar Dal, Bengal Gram, Urad Dal, Asafoetida and Mustard Seeds, Clove, Nutmeg, Mace, Big Cardamom.


  • 50g
  • 100g
  • 30kg (5kg x 6pkt / 1kg x 30pkt)
    Institutional Pack

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