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This elaborate version of sambhar is a primary side dish whose smell will linger in your hands long after you are done with the meal, thanks to the exciting array of spices used in it. It is usually had as an accompaniment with idli/dosa or plain rice/dal-chawal. While i have modified this recipe to use cooked chana dal, a lot of south indians usually prefer to use toovar dal – which is, in fact, the preferred dal for most south indian gravy-style dishes.
Preparation Time: 10 minsCooking Time: 20 mins
Makes 4 servings
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