MAHASHIAN DI HATTI MDH Sambhar Masala | ūü¶ÜThe Bow Tie Duck Manila
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MDH Sambhar Masala

A South Indian specialty

A spice blend for South Indi­an cur­ry, MDH Samb­har masala from MDH Spices will make your veg­etable stew so deli­cious and flavorful.

TAST­ING NOTES FROM THE CURATOR

Samb¬≠har cur¬≠ry is a deli¬≠cious lentil-based veg¬≠etable stew, guar¬≠an¬≠teed a seat at your table. This masala is a coarse pow¬≠der made from only the best ingredients.

Mahashi¬≠an Di Hat¬≠ti (MDH) makes sure that all the spices are blend¬≠ed so beau¬≠ti¬≠ful¬≠ly and expert¬≠ly; you‚Äôll def¬≠i¬≠nite¬≠ly taste the qual¬≠i¬≠ty in your dish.

PREPA­RA­TION AND PAIRINGS

A lentil-based veg¬≠etable stew, the Samb¬≠har cur¬≠ry‚ÄČ‚ÄĒ‚ÄČa pop¬≠u¬≠lar South Indi¬≠an dish, is usu¬≠al¬≠ly cooked with toor dhal (pigeon pea) and tamarind broth. It‚Äôs a lit¬≠tle bit of work to make, espe¬≠cial¬≠ly if you make tamarind broth from scratch. But guar¬≠an¬≠teed, it‚Äôs worth it.

  • Wash and chop veg¬≠eta¬≠bles: egg plant, moringa, pota¬≠toes, peas, cau¬≠li¬≠flower, okra, car¬≠rot are suggested
  • Boil toor dhal (pigeon peas) for around 40 min¬≠utes. Retain a bit of water, and mash the toor dal in the pot
  • Soak tamarinds in warm water for 30 min¬≠utes, and extract the pulp. Strain and trans¬≠fer into boiled dhal.
  • In a sep¬≠a¬≠rate pan, fry coarse¬≠ly chopped red onions, and diced tomatoes.
  • Add your pre¬≠pared veg¬≠eta¬≠bles, plus MDH Samb¬≠har Masala, and salt. Stir fry for around five minutes
  • Trans¬≠fer your dhal mix¬≠ture with some water in with the veg¬≠eta¬≠bles. Let sim¬≠mer for about 20 minutes.
  • Gar¬≠nish with fresh corian¬≠der leaves. Serve.

SCHOOL OF SPICE

Mahashay Dharam¬≠pal Gulati, head of Mahashi¬≠an Di Hat¬≠ti (MDH Spices), was an extra¬≠or¬≠di¬≠nary cit¬≠i¬≠zen, always giv¬≠ing back and help¬≠ing, but lay¬≠ing as low as he could.

He was the head of many char­i­ties, and had found­ed and devel­oped more than 20 schools that fur­ther pri­ma­ry and sec­ondary edu­ca­tion, includ­ing the MDH Inter­na­tion­al School, Mahashay Chun­ni­lal Sarawati Shishu Mandir (named for his late father), Mata Liwalati Kanya Vidyalaya (named after his late wife), and Mahashay Dharam­pal Vidya Mandir, among oth­er well-known and well-respect­ed insti­tu­tions across India.

Storage Instructions

Keep your spices tight¬≠ly cov¬≠ered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6‚ÄĎmonth shelf life. Pro tip: red spices such as papri¬≠ka and red pep¬≠per can be stored in the refrig¬≠er¬≠a¬≠tor to hold their col¬≠or and keep their fla¬≠vor longer. Keep away from sun¬≠light and heat.

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