Sambhar

• Rinse the Shayona Toor Dal and Shayona Chana Dal, then soak in water for 30 minutes.

• Add the soaked lentils to a pot along with the drumsticks, bottle gourd and pumpkin, then boil until soft.

• Stir in Chilli Powder and salt to taste.

• In a separate pan, heat 50g of oil or ghee. Add Shayona Mustard Seeds and the bay leaf and allow them to crackle.

• Pour this tempering over the cooked lentils and vegetables.

• Add tamarind paste to taste and simmer.

• Add 20g of Shayona Sambhar Masala and cook for a further 15 minutes.

• Cover the pot with a lid and leave to rest for 5 minutes before serving.

Enjoy hot with idli, dosa, medu vada or uttapam.