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two hundredg/sevenoz yellow lentilsabout one onionabout one green chilliabout two tomatoesabout one tsp chilli powder½ tsp turmeric (Recipes by ingridients turmeric) saltabout one tbsp sunflower oilabout one tsp black mustard seedsabout one tsp cuminabout two fresh curry leavesabout one tbsp sambhar powder (available from Asian grocers) four–about five tbsp tamarindabout two sprigs fresh coriandertwo hundredg/sevenoz black gram (urid or urad) lentils, soaked in water for about one hour about one tbsp riceabout one onionabout one green chillipinch bicarbonate of sodaabout four hundred and fiftyml/sixteenfl oz sunflower oil. Sambhar (the soup) with vada (the doughnuts) is traditionally eaten for breakfast in the south of India and is a staple of street food stalls throughout the region.. Sambhar vada: yellow lentil soup with spiced doughnuts.
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