Sambhar Masala

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