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. (See the bottom of the page for other recipes)
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
4 tsp mustard powder
2 tsp chili powder
2 tsp ground cinnamon
2 tsp turmeric powder
1 tsp asafetida (hing)
tbsp = tablespoon
tsp = teaspoon
Store your sambhar powder in an airtight jar out of sunlight and use within 3 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.
Ingredient Note: If you have them available, use whole ingredients where possible for this sambhar masala mix as these will add the best flavours. However, if it is more convenient you can substitute with pre-ground spices and reduce the amount the recipe requires by half. So for 4 teaspoons of cumin seeds you would use 2 teaspoons of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with the other pre-ground powders when making.