How To Use

• Cook the dal:
  Wash and pressure cook toor dal with 2 cups water and turmeric until soft (3–4 whistles). Mash and set aside.

• Prepare tamarind water:
  Soak tamarind in ½ cup warm water for 10 minutes. Squeeze and strain the pulp. Set aside.

• Cook vegetables:
  In a pot, boil chopped vegetables and tomato in 1½ cups water with a pinch of salt until just tender.

• Add sambar powder and tamarind:
  Add the tamarind water and Golden Twigs sambar powder to the cooked vegetables. Let it simmer for 5–7 minutes.

• Combine dal:
  Add mashed dal and more water to adjust consistency. Add salt and jaggery if using. Simmer for another 5–10 minutes.

• Temper:
  In a small pan, heat oil or ghee. Add mustard seeds, cumin, red chilies, curry leaves, and hing. Once they splutter, pour over the sambar.

• Garnish & Serve:
  Garnish with chopped coriander. Serve hot with rice, idli, dosa, or vada.