Name: Sambhar (Basic masala for South Indian lentil dishes)
Yield: Makes 1¾ cups (180 grams)
Cuisine: Indian
Ingredients: 1 tablespoon fenugreek seeds; 1 tablespoon brown mustard seeds; 2 tablespoons toor dal/arhar dal (split pigeon peas); 2 tablespoons chana dal (split Bengal gram); 2 tablespoons dhuli moong dal (split skinless green gram); 2 to 3 tablespoons ground turmeric; 10 to 12 whole black peppercorns; 25 to 30 dried red chiles, stemmed; ½ cup (40 grams) coriander seeds; 1 tablespoon cumin seeds

Preparation info

Makes
1¾ cups

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Ingredients

½ cup (40 grams) coriander seeds
1 tablespoon cumin seeds

Method

Place a medium nonstick sauté pan over medium heat. Add the coriander, cumin, dals, mustard seeds, fenugreek, peppercorns, and chiles, and dry-roast for 3 to 4 minutes or until fragrant. Transfer to a bowl and set aside to cool completely.
Transfer to a spice grinder. Add the turmeric and grind to a fine powder.
Store in an airtight container i

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Ingredients

Method

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