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  • Drop ¼ cup Toor Dhal in boiling water.
  • When half cooked add 2-3 cups of mixed vegetable pieces (Tomato, Onion, Drumstick, Sooran, Brinjal, Potato) and boil further till they become tender.
  • Stir in 1-2 tablespoons of Boston’s Sambar Powder, juice of tamarind (1 marble size) and salt to taste.
  • Simmer over low flame for 10 minutes and season in 2 tablespoon oil, 1 teaspoon mustard, 2 sprigs curry leaves and a pinch of asafoetida.
  • Garnish with coriander leaves.