Sambhar masala powder
Roasted lentil-and-spice powder for idli and dosa sambhar. Makes 2 cups
The South Indian spice powder that gives sambhar its body and flavour. Roasted lentils add a nutty thickness, with coriander, red chillies, curry leaves and sesame seeds. Use it in the sambhar served with idli and dosa.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 1
Ingredients
Method
0/6 doneStep 1: Heat 1 tsp oil in a heavy pan over a low heat.
Step 2: Add 1 ⅝ oz husked black gram lentils (urad dal) and 1 ⅝ oz bengal gram lentils (chana dal) and sauté until they start to turn golden.
4 minStep 3: Add 1 ¾ oz coriander seeds, ⅞ oz cumin seeds, 2 tbsp fenugreek seeds, ½ tsp black peppercorns, 4 pieces cinnamon and 12 dried red chillies and keep stirring until fragrant.
4 minStep 4: Add 10 curry leaves, 2 ⅛ oz sesame seeds and 2 tsp asafoetida and stir until the leaves are crisp and the sesame seeds start to pop.
2 minStep 5: Tip onto a plate and let it cool completely.
15 minStep 6: Grind to a fine powder. Use it for idli and dosa sambhar. Store in an airtight jar, away from light and heat, and use within 3 months for the best flavour.
KrazyBadal
Good to know
- How long does sambhar masala powder take?
- About 17 minutes in total: 5 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 1 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 husked black gram lentils (urad dal)?
- Bengal gram lentils (chana dal), same amount.
- What can I use instead of bengal gram lentils (chana dal)?
- Yellow split peas, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
