Khichi sambhar
Tangy mustard-and-fenugreek masala to eat with khichu. Makes 1½ cups
A bright red, tangy Gujarati masala, like a dry pickle masala made with split mustard and fenugreek seeds and sharpened with lemon. It's sprinkled over steaming khichu (khichi), and it's just as good with theplas or a drizzle of oil as a quick dip.
- Total time
- 8 min
- Difficulty
- easy
- Serves
- 12
Ingredients
Method
0/4 doneStep 1: Heat ¼ tsp oil in a pan over a low heat and add 1 tsp ground cumin. Let it sizzle for a few seconds.
Step 2: Add 4 tbsp split fenugreek seeds (methi kuria), ground, 3 tbsp lemon juice and 1 pinch red and yellow food colour and stir well.
1 minStep 3: Stir in 8 tbsp split husked mustard seeds (rai kuria), ground, 4 tbsp ground coriander, 2 tbsp red chilli powder, ¼ tsp asafoetida and 2 tbsp salt. Take the pan off the heat and keep stirring, so the masala doesn't scorch in the hot pan.
2 minStep 4: When it's completely cold, store it in an airtight container. Serve with khichi.
Nutrition per serving
- Calories
- 25 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does khichi sambhar take?
- About 8 minutes in total: 5 minutes to prepare and 3 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
- What can I use instead of split fenugreek seeds (methi kuria), ground?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
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