Hotel Style Sambar

Add 2 tbsp Ghee to The Upliance jar. Then add 0.5 tsp Mustard Seeds, 0.25 tsp Hing, 10 washed Curry Leaves, and 6g Split Urad Dal. The Upliance will select sauté mode on medium heat for 30 seconds with automatic stirring. Next, add 100g cut Sambar Onions, 3g peeled Ginger, and 1 piece Green Chilli.

The device will now precisely sauté the aromatics on low-medium heat for 5 minutes with automatic stirring. After sautéing, add 2 pieces of Tomato (cut in two) and 20g Carrot (peeled and cut) to the jar. The Upliance will gently mix these using the automatic stirring feature on low heat for 10 seconds.

Repeat the above by adding the 50g pressure cooked Toor Dal, 600ml Water, 1 tbsp Sambar Powder, 1.5 tsp Salt, 0.25 tsp Turmeric, 0.5 tbsp Tamarind Paste, 14g shaved Jaggery, and 1 trimmed Drumstick. The Upliance will now cook the sambar, simmering it on low-medium heat for approximately 30 minutes with continuous automatic stirring.

The dish is ready. Garnish the hot sambar in The Upliance jar or a serving bowl with 4 stems minced Coriander Leaves and 0.5 tbsp Ghee before serving.