Sambar is South India’s daily dal and every household has an opinion about the powder. Coriander, chana dal, fenugreek and dried chilli, roasted and ground.

The roasted dal in the blend is what thickens it, which is why sambar powder is not interchangeable with curry powder.

Cook toor dal soft, add vegetables, tamarind and the powder, simmer, then finish with a tempering of mustard seed, curry leaf and asafoetida in ghee. Serve with rice, idli or dosa.

Available at Curry Corner in North Melbourne.