This is a spicy mixture based largely on the flavor of certain dried peas. Sambaar powder is especially popular in Southern India, where it is used to flavor an array of vegetarian dishes. It is often used in conjunction with cooked hulled mung beans (moong dal) and lentils, which are then puréed and used to thicken vegetarian stews. Three tablespoons (45 milliliters) of sambaar powder is usually enough to flavor about 1 quart (1 liter) liquid.
|brown mustard seeds|
|moong dal (split and hulled yellow variety)|
|channa dal (yellow split peas)|
|urad dal (split and skinned g beans)|
|dried guajillo chiles, stems and seeds removed|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.