Sambhar Masala

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READY IN: 20mins
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
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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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