Seasoning mix Madras Sambar Masala, 100g

Indian spice mix. Preparation suggestion. Required: 250g peas (Toover Dal/ Toor Dal), 2 chicken legs cut into small pieces, ½ tsp. turmeric powder, 1 tsp. Madras Sambar Masala, 250g shallots, 250g finely chopped tomatoes, 2 tbsp. tamarind paste, 5 tbsp. chopped coconut, a couple of curry leaves, 2 tbsp. chopped coriander leaves, salt to taste, ½ tsp. cumin, ½ tsp. mustard seeds, a large pinch of asafetida. Preparation: 1. Boil peas in water until soft, adding salt and turmeric powder. 2. The boiled peas are compressed to a paste mass. 3. In a pan, heat 3 tbsp. oil, add tomatoes, tamarind, coconut, ground spices, fry until thickened. Add the vegetables and curry, coriander leaves, mashed peas and 4 cups of water. 4. Bake until the vegetables are ready. 5. Heat 1 tbsp. oil, add cumin, mustard seeds, asafetida. When the spices stop smoldering, add the Madras Sambar Masala. Stir in the pan and add to the cooked pea mass, stir. Note: This dish is served with Dosa - Indian Pancake, Idli - Sa

Typical values per:	100 g
Energy	1539 kJ / 367 kcal
Fat	15,1 g
- of which saturated fat	1,4 g
Carbohydrate	37,7 g
- of which sugars	9,4 g
Fiber	3,5 g
Protein	18,3 g
Salt	3,5 g

Coriander, Chilli, Cumin, Whole Fenugreek Leaves, Salt, MUSTARD, Turmeric Powder, Black Pepper, Bay Leaves, Curry Leaves, Cajanus Cajan Peas (Toover Dal), Asafoetida, Black Urid Beans (Urad Dal), Split Chickpea Lentils (Chana Dal ), red lentils (Masur Dal). Packed in a factory where CASHEWS, MUSTARD, SESAME, SOY, MILK, PEANUTS are processed.