Name: Sambhar Masala
Yield: Makes about 2 cups.
Cuisine: India
Ingredients: 2 tablespoons brown mustard seeds; 1 ½ teaspoons crushed asafetida resin or 2 teaspoons powdered asafetida; 2 tablespoons salt; 1 tablespoon ground turmeric; 1 tablespoon untoasted sesame oil or peanut oil; 1 (3-inch-long) stick cinnamon or cassia, broken up; 1 teaspoon broken-up star anise pod; 1 teaspoon whole cloves; ¾ cup cayenne pepper or Indian chilly powder; 1 teaspoon black peppercorns; ½ cup fenugreek seeds

Preparation info

Makes about
2 cups
.

Difficulty
Easy

Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

About

This recipe is a combination of Bhicoo Manekshaw’s, from Parsi Food and Customs, and Sarla Sanghvi’s, from the original 1959 edition of the Time and Talents Club cookbook. This is the only use of asafetida I know of in Parsi cooking. Use it in its natural resinous form if you can find it, in powder if you can’t. Sesame oil, called til or gingelly oil, is available at