KBM SAMBHAR

Boil 1 cup Arhar Dal in 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 pure consistency. Keep the boiled Dal aside. Heat 50ml Refined Oil in kadhai on high flame. Add ½ teaspoon Mustard Seeds. Let it crackle. Add 6-7 pieces Curry Leaves. Add ½ piece Onion cut into dices. Add 1 peeled Drumstick cut into cylindrical shape. Add ⅛ teaspoon KBM Turmeric Powder. Add 1 teaspoon KBM Kashmiri Red Chilli Powder. Add 1 teaspoon 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 1½ pieces Tomatoes cut into dices. 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 slow flame for 7-8 minutes. Add ½ cup Imli Water or Tamarind Water. Serve hot.