Sambar powder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Dried red chilies | |
| 1 | ounce | Coriander seeds |
| ¾ | ounce | Cumin seeds |
| ½ | ounce | Black peppercorns |
| 1 | teaspoon | Black mustard seeds |
| ½ | ounce | Fenugreek seeds |
| ¼ | teaspoon | Ground asafoetida |
| 1 | tablespoon | Turmeric |
| 1 | tablespoon | Oil |
| 1 | ounce | Chana dal (yellow split peas) |
| 1 | ounce | Urad dal (white gram beans) |
Directions
INDIA
Remove the seeds from the chilies. heat a heavy frying pan and dry roast he whole spices over medium heat for about 5 minutes. When the seeds stop spattering, add the asafoetida and turmeric and stir for a minute longer. Remove the mixture to a dry bowl, add the oil to the pan and fry the dal until they darken, stirring frequently to prevent burning. Add to the bowl of spices, mix well, cool and grind. Use to flavor pulses, braised and stewed vegetables, and sauces. Stored in an airtight container, the powder will keep for 3-4 months.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 82 Submitted By DIANE LAZARUS On 02-16-95