1.  Throughout India, a wide variety of spice blends create the regional flavors of the Indian cuisine. Rubbed into meat before stewing, sautéed with vegetables, sprinkled over fish before broiling, these mixes permeate the cuisine.
2.  Use of herbs, spices, lemon juice create taste and encourage a healthier lifestyle  Seasonings and spices can make low-fat cooking taste gourmet and help you maintain a healthful eating plan.
3.  Spice blends may be sprinkled over dips, soups, sauces, stir fry.  They are versatile and may be used creatively in any dish
4.  This spice blend can be used in any recipe calling for curry

The soul of an Indian kitchen is the art of blending spices.  Currry powder is associated with Indian cooking.  But, curry powder is not a set blend and are actually blends of a number of spices, and therefore, although they might share the name, each curry recipe is a little different. Each State in India has its own blend and each family is partial to their own blend and each cook is partial to his bend which may be many and which change daily.  Also many foods like meats, vegetables, seafoods, eggs may their own blends.  This makes Indian cuisine new and exciting everyday and therfore distinct.

Vegetable Lentil Soup or Sambhar
Ingredients : serves 6 - 8
1 cup lentils, picked over
2 cups mixed cubed vegetables such as potatoes, carrots, cauliflower and string beans
1 cup diced onion
3 Tbsp. Spice 'N Flavor Sambar Masala
1 tsp. salt
1 cup diced tomatoes
2 tsp. vegetable or corn oil
1 tsp. mustard seeds (optional)
1 Tbsp. tamarind paste (optional)
2 Tbsp. thinly sliced onion
2 Tbsp. chopped coriander (cilantro) leaves (optional)
Method:
1.  In a large pot bring lentils and 5 cups water to a boil and simmer until tender, 30 to 35 mins.
Stir in mixed vegetables and diced onions and simmer 15 mins.
2.  In a small bowl mix together Spice 'N Flavor Sambar Masala and 1/4 cup water and add to lentils. Stir in salt, tamarind paste and tomatoes and simmer, covered, 10 mins.
3.  In a small frying pan heat oil over moderate heat and saute mustard seeds, covered, until popping sounds stop, 3 to 4 mins. Add sliced onion and saute, stirring, until golden brown. Pour mixture over lentils and add salt to taste.
4.  Transfer sambar to a serving dish and garnish with coriander leaves.
5.  Serve hot with rice (steamed or pilaf), with idlis and dosas, or dilute with 1 cup of stock or boiling water to enjoy as a soup.
Chefs Tip:
- Soak the lentils in cold water for 2 hours for faster cooking.
- For variation, use 2 cups of other mixed vegetables such as eggplants, drumsticks (moringa olifera), pumpkin, okra, yam, squash and zucchini.
- For enhanced flavor, add a few curry leaves to onions in step 4.