RECIPE: KBM SAMBHAR

• Boil 1 cup Arhar Dal in a pressure cooker on medium flame with some KBM Salt and KBM Turmeric Powder.
• Boil and muddle it properly ensuring all grain breaks and it forms a puree consistency.
• Keep the boiled Dal aside. Heat 50ml Refined Oil in a kadhai on high flame.
• Add 1⁄2 teaspoon of Mustard Seeds. Let it crackle. Add 6-7 pieces of Curry Leaves.
• Add 1⁄2 piece of Onion and cut into dice. Add 1 peeled Drumstick cut into a cylindrical shape.
• Add 1⁄2 teaspoon KBM Turmeric Powder. Add 1 teaspoon KBM Kashmiri Red Chilli Powder.
• Add 1 teaspoon of KBM Black Pepper Powder. Add 2 teaspoons KBM Sambhar Masala.
• Add KBM Salt to taste and keep stirring. Add 20gm Eggplant cut into cylinders.
• Add 11⁄2 pieces of Tomatoes cut into dice. Stir gently. Add 2 cups Water.
• Cover it and let it cook on low flame for 5-7 minutes.
• Remove lid and add boiled Dal kept aside to curry. Add 1 cup Water.
• Cover it and cook it on a slow flame for 7-8 minutes.
• Add 1⁄2 cup Imli Water or Tamarind Water. Serve hot.