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

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