Name: Sambhar powder
Yield: Makes 200 g
Ingredients: 40 g (½ cup) coriander seeds; 2 tbsp cumin seeds; 1½ tsp fenugreek seeds; 8 dried red chillies, stalks removed; 6–8 fresh or dried curry leaves; ½ tbsp mustard seeds; ½ tbsp asafoetida; ½ tbsp ground turmeric; 2 tbsp chana dal or toor dal; 1 tbsp urad dal; 1 tbsp black peppercorns

Preparation info

Makes
200 g

Difficulty
Easy

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

This spice mix is used for the South Indian Moong Sambhar. The secret is to roast the spices and lentils individually or in similar groupings so that you can get them perfectly toasted before grinding. Don’t be tempted to rush this stage or walk away from the pan at any time, otherwise it won’t taste anywhere near as good. For more on toasting spices.