COOK FOR 4 STEP 1: Pressure cook 1⁄4 cup Toor Dal + Cut veggies of choice + 4 cups of water for 3 whistles. STEP 2: Add 2 tbsp Ravi Sambar Powder + 2 tbsp Tamarind Pulp + Salt + a pinch of Jaggary & Coconut Milk (optional) & let simmer for 3 minutes. STEP 3: Temper with oil, Mustard Seeds, Curry Leaves and Hing.
For Packed Date, Use By Date and Batch No. see pack. Stoarage Directions: Once opened, transfer the contents to an airtight container. Store in cool dry place away from direct sunlight.
Coriander, Chilli, Cumin, Lentils, Rice, Mustard, Black Pepper, Fenugreek, Cinnamon, Asafoetida, Turmeric, Curry Leaves, Salt, Rice Bran Oil.
