Hi Mamta,

Just a quick one to say I made the Dum Pukht curry last night in the slow cooker and it was delicious - really good use of the warming spices (cardomans, cloves, cassia etc). Perfect to come home to after a long, cold, damp miserable day!

I have one question regarding the sambha powder. I have made a jar of this following your recipe and am not sure what other dishes it may be good with, considering I mainly cook chicken, meat or fish based dishes rather than dals. Any pointers appreciated as the mix is a fabulously fiery and vibrant and I would hate to waste it?

Thanks again for a wonderful recipe Mamta!

James.

Hello James

I am glad you like the Dum Pukht :-)!

You can use sambhar powder in dals, beans, chickpeas, in fact all sort of curries, wherever you want a little heat. You can also use it in various marinades. It is just a mix of sspices, an alternative to curry powder in a way. If you are using sambhar powder, reduce other spices, especially chillies and garam masala.

Mamta

the warming spices as you call them haven't any physiological affect, they are 'warming' as defined by ancient beliefs, shall we say. They are those (together with nutmeg/mace) which make up traditional garam masala, and as such need hot oil for their extraction.

The sambar mix (if it is like the one I make, recipe from a Doctor in America) uses roasted spices, well the coriander and cumin seeds are roasted. These spices form nutty/roasted flavours when heated, and are a good source of those flavours, especially for dishes where the meat (or veg) are not heated to a high temperature, so lack those flavours. Great for some kormas, and as Mamta says, adding nutty flavours to dhals, but good for some veg dishes as well.