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.
Badal Patel
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.
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