Sambhar Powder 3, A South Indian Dal Spice Mix
Sambhar Masala 3
Geeta Gupta
Note from Mamta: This recipe comes from my sister in-law in India. Sambhar is very, very popular dish amongst the women of their house. It is made in bulk and savoured with Idli and dosas for the next 3-4 days! She makes fresh masala every time she makes sambhar.
This quantity is enough for sambhar made with 750 gm dal
Ingredients
1 tsp. oil
1 tsp. methi or fenugreek seeds
1 tsp. urad/urid dal or split black gram dal, skinless or washed
1 tsp. chana or Bengal gram dal, skinless
1 tsp. rai or black mustard seeds
A large pinch of hing or asafoetida resin
8 tbsp. coriander seeds
6 tbsp. coconut flakes/shavings/chips
5-6 whole red chillies, dry
Instructions
Heat oil in a wok or karahi.
Add methi seeds, chana and urad dal and fry until dals are light brown.
Add mustard seeds and hing/asafoetida. And continue frying.
Now add coriander seeds, coconut flakes and the whole red chillies. Fry until everything is light to golden brown, but not burnt. If it burns, it will be bitter.
Cool completely and grind to a powder.
Either use straight away or store in a jar. Do not keep it for too long, it looses its flavour after a while.
