Sambhar Masala - The Flavour Packed
Southern Indian Blend With a Unique Taste

To recreate the delightful flavours of Southern India, making your own sambhar masala powder is the key! This classic blend of spices and dried lentils is easy-to-make and is used as a seasoning for soups, vegetables, sauces and numerous other traditional dishes.

What You'll Need: (makes about 7-8 tablespoons)

3 tbsp coriander seeds
2 tbsp dried brown lentils
2 tbsp dried toor dal (or yellow split peas)
1 tbsp fenugreek seeds
1 tbsp black peppercorns
4 tsp cumin seeds
2 tsp mustard powder
2 tsp chili powder
2 tsp ground cinnamon
2 tsp turmeric powder
1 tsp asafetida (hing)

tbsp = tablespoon
tsp = teaspoon

Directions:

Over a medium heat, dry toast the lentils, toor dal, peppercorns, coriander, cumin and fenugreek seeds for a few minutes. (See how to toast below)

Take off the heat and let cool for a few minutes

After they're cool, coarsely grind the toasted ingredients

Add to a bowl

Finally, stir in the turmeric, cinnamon, mustard, chili and asafetida powders

Store your sambhar powder in an airtight jar out of sunlight and use within 6 months.

Note: Click here for photos, tips and a video showing you how to dry toast ingredients. (Link opens in new window)

Note ll: You could use 4 tablespoons of lentils or toor dal if you only have one or the other. Yellow split are also sometimes used in this recipe.