• First wash toor dal and drain the water completely
• Turn on a wide-bottomed pan on low heat
• When pan turns hot add toor dal; mix well and roast till moisture evaporates
• add Chana dal, coriander seeds, red chilli, pepper, and cumin seeds; mix well and roast till dal turns golden brown
• Furthermore add tamarind and saute till moisture evaporates
• Add salt, turmeric powder and jaggery; mix well and cool
• Remove the chili cap
• For smooth grinding, grind in small mixie jar in batches
• Mix well or grind all batches together once
• Transfer to a plate and cool

Tempering

• Add curry leaves, red chilli, fenugreek seeds and mustard seeds; saute till mustard seeds splutters and fenugreek seeds turn golden brown
• Transfer to the sambar mix powder
• Add asafoetida; mix well and store in an airtight container

How to make instant sambar with premix powder Whisk curd well and keep aside

• First mix sambar powder and water. Add salt if required
• Heat oil
• Add veggies of choice and saute well
• Furthermore add water, prepared sambar mixture, coriander leaves
• Bring to boil
• Pressure cook for 3 whistles
• Natural pressure release and boil till sambar comes to desired consistency