Coriander Powder, They have anti-inflammatory, anti-oxidant, anti-flatulent and anti-diabetic properties. They are also an excellent source of minerals like iron, copper, calcium, potassium, zinc and magnesium. Chilli Powder, Combats inflammation and pain. It reduces cholesterol, cleans congestion and helps improve immunity. It is also an excellent source of Vitamin C and A. Desiccated Coconut, It is a good remedial agent. It contains fiber, iron and healthy fat.
Split Chickpeas (Chana Dal), It is rich in fiber and low in GI & fat. Helps lower cholesterol levels. Black Gram, It is a rich source of proteins, iron and Vitamin B. It is also an energy booster and has anti-aging and anti-inflammatory properties. Curry Leaves Powder, Fights infection, improves hair and skin and helps in gastrointestinal problems.
Fenugreek Powder, Helps in regulating blood sugar and also reduces cholesterol. Cumin Powder, Benefits the digestive system and enhances immunity. It is an excellent source of iron for energy and is good for immune function.Asafetida. The anti-inflammatory and anti-oxidant properties alleviate digestive problems. COOKING DIRECTIONS:
Step 1 – In a pot, take 2 cups of water, 2 cups of desired chopped veggies, ½ tsp turmeric powder, 2 tsp jaggery powder, 1 tsp coconut oil, curry leaves. Cook till veggies are half done. Step 2 – Now add about ¼ cup of tamarind puree, 100gms of cooked tur dal, slit green chilli. Bring to boil.Step 3 – Add about 3 ½ tsp of Udupi Kitchen Sambhar powder and salt to taste. Boil for a minute and turn the flame off. Suggested garnishing
Temper with coconut oil, mustard seeds, curry leaves and red chilli. Garnish with coriander leaves.
Serve hot with Idli, Dosa, Vada and Pongal or with rice and ghee.
Delicious amalgamation of dal, veggies and spices – the universal accompaniment to a South Indian meal at breakfast, lunch or dinner.
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