Sambhar masala ["Parsi Food and Customs" by Bhicoo Manekshaw, and Time and Talents Club" cookbook by Sarla Sanghvi] from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 37) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Parsi crudités (Kachi tarkari)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute asafoetida resin for powder; Indian red chilli powder for cayenne pepper, cassia for cinnamon sticks, and peanut oil for Indian sesame oil.

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