Sambar Masala I
Equipment
- Frying Pan / Skillet
- Mortar and Pestle
- Spice Grinder
- Airtight Container
Ingredients
- 125 g Coriander seeds (1½ cups)
- 4 tablespoons Cumin seeds
- 1½ tablespoons Fenugreek seeds
- 1½ tablespoons Black Peppercorns
- 1½ tablespoons Mustard seeds
- 2 teaspoons Poppy seeds ground
- 2 Cinnamon sticks
- 1/2 cup Curry leaves
- 2 teaspoons Chana dal rinsed and drained
- 2 teaspoons Arhar or Toor (toover) dal rinsed and drained
- 1 tablespoon Vegetable oil
- 2 cups Red Chilli Dried
- 2 teaspoons Turmeric Ground
Instructions
- Dry-roast each ingredient individually, except the oil, dried red chilli and turmeric, in a dry frying pan (skillet) over medium heat for a few moments.
- Until the spices and the curry leaves are fragrant and the dals are golden.
- Add the oil to the pan and heat through.
- Add the dried red chillies and stir-fry for about 1 minute, or until fragrant.
- Mix all the ingredients together in a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder, to make a fine powder.
- Store in an airtight container and use as required.
Nutrition
Serving: 400gSodium: 1mgCalcium: 6mgVitamin C: 13mgVitamin A: 31IUSugar: 1gFiber: 1gPotassium: 9mgCalories: 3kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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