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
Sambhar curry is a delicious lentil-based vegetable stew, guaranteed a seat at your table. This masala is a coarse powder made from only the best ingredients.
Mahashian Di Hatti (MDH) makes sure that all the spices are blended so beautifully and expertly; you’ll definitely taste the quality in your dish.
PREPARATION AND PAIRINGS
A lentil-based vegetable stew, the Sambhar curry — a popular South Indian dish, is usually cooked with toor dhal (pigeon pea) and tamarind broth. It’s a little bit of work to make, especially if you make tamarind broth from scratch. But guaranteed, it’s worth it.
- Wash and chop vegetables: egg plant, moringa, potatoes, peas, cauliflower, okra, carrot are suggested
- Boil toor dhal (pigeon peas) for around 40 minutes. Retain a bit of water, and mash the toor dal in the pot
- Soak tamarinds in warm water for 30 minutes, and extract the pulp. Strain and transfer into boiled dhal.
- In a separate pan, fry coarsely chopped red onions, and diced tomatoes.
- Add your prepared vegetables, plus MDH Sambhar Masala, and salt. Stir fry for around five minutes
- Transfer your dhal mixture with some water in with the vegetables. Let simmer for about 20 minutes.
- Garnish with fresh coriander leaves. Serve.
SCHOOL OF SPICE
Mahashay Dharampal Gulati, head of Mahashian Di Hatti (MDH Spices), was an extraordinary citizen, always giving back and helping, but laying 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.
Keep your spices tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6‑month shelf life. Pro tip: red spices such as paprika and red pepper can be stored in the refrigerator to hold their color and keep their flavor longer. Keep away from sunlight and heat.