Sambhar Masala
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
0.75 cup
ingredients
- 14.78 ml vegetable oil
- 4.92 ml black mustard seeds
- 4.92 ml fenugreek seeds
- 9.85 ml cumin seeds
- 4.92 ml black peppercorns
- 29.58 ml coriander seeds
- 1.23 ml asafoetida powder
- 4.92 ml turmeric powder
- 9.85 ml channa dal (split gram lentils)
- 9.85 ml Urad Dal (split black lentils)
- 9.85 ml split yellow lentils (toor dal)
- 20 fresh curry leaves, if available
- 12 whole dried red chilies, stalks and seeds removed,to taste
directions
- Heat one teaspoon of the oil in a heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds, cumin seeds, black peppercorns and coriander seeds.
- Stir and roast for 3-4 minutes, reducing the heat if necessary to take care that the spices don't burn.
- Add the asafoetida and turmeric powders, stir and remove pan from the heat.
- Transfer spices to a bowl to cool.
- In the same pan, heat the remaining 2 teaspoons oil and roast the three types of lentils for a couple of minutes.
- When they start to colour add the curry leaves and dried chillies, and continue roasting until chillies have darkened, again taking care the contents do not burn.
- Add the pan contents to the bowl and cool along with the spices.
- In small batches, grind the spice mix in a clean coffee grinder until fine.
- Store in a tightly closed jar away from heat and sunlight.
- This will last from several months to a year.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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