Sambhar powder

Yield: 1 Servings

Measure Ingredient
10 \N Dried red chilies
1 tablespoon Coriander seeds
2 teaspoons Cumin seeds
½ tablespoon Black peppercorns
1 teaspoon Mustard seed
½ tablespoon Fenugreek seeds
¼ teaspoon Ground asafetida
1 tablespoon Ground turmeric
1 tablespoon Oil
1 tablespoon Channa dal (yellow split peas)
1 tablespoon Urad dal (white gram beans)

The following spice mixtures are just samples of how to make each mixture.

There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months.

Remove seeds from chilies. Dry roast whole spices for about 5 minutes. Add asafetida and turmeric. Continue cooking, stirringly constantly for 1 min longer. Remove mixture to a bowl set aside. Fry dals in oil until they darken. Stir frequently to prevent burning. Add them to spices mix well and grind when cool. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@... (Caroline R McBride) on Jul 17, 1997

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