- August 2017
- Serves 6
- Hands-on time 30 min, simmering time 40 min
This South Indian pulses dish is a staple in the city of Chennai. Chetna Makan shares her recipe for this beautifully fragrant dish which is perfect for a Indian-themed dinner party.
- Vegetarian recipes
- 7g (0.7g saturated)
- 33.2g (3.5g sugars)
The sambhar masala spice blend makes enough for several curries. Make a quarter of the mixture if you don’t want to store so much. If you can’t find split pigeon peas, use red lentils instead. If you can’t find split black lentils, use split yellow peas.
Keep leftover spice blend in a sealed jar in a cool, dark place for up to 6 months.
Asafoetida is the dried and powdered gum from a plant that looks similar to fennel but tastes like a mixture of onion and garlic. You can find it in larger supermarkets or specialist food shops. The yellow variety has been mixed with turmeric for flavour.
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