Sambar Masala II
Equipment
- Kadai, Wok or Deep heavy based Pan
- Kitchen Paper (Paper towel)
- Mortar and Pestle
- Spice Grinder
- Bowl
- Airtight Container
Ingredients
- 2 tablespoons Groundnut oil (Peanut oil), for frying
- 60 g Urad dal (⅓ cup), rinsed and drained
- 60 g Chana dal (⅓ cup), rinsed and drained
- 1 tablespoon Asafoetida chunks
- 120 g Coriander seeds (1½ cups)
- 80 g Cumin seeds (¾ cup)
- 4 tablespoons Black Peppercorns
- 3 tablespoons Mustard seeds
- 3 tablespoons Fenugreek seeds
- 20 Red chilies dried
- 4 tablespoons Turmeric ground
- 1 tablespoon Garlic ground
Instructions
- Heat the oil in a kadai, wok or deep heavy-based pan over medium heat.
- Add the dals and fry for 1-2 minutes until light golden.
- Remove and drain on kitchen paper (paper towel).
- Allow to cool.
- Reheat the oil in which the lentils were fried over medium heat.
- Add the asafoetida.
- Fry for about 20 seconds until it swells up.
- Remove and drain on kitchen paper.
- And allow to cool, then break it up into little pieces.
- Put all the ingredients except the turmeric and garlic, in a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder, to make a fine powder.
- Transfer to a clean, dry bowl, add the remaining ingredients and mix well.
- Sieve (strain) and store in a sterilized, dry and airtight container.
Nutrition
Serving: 400gSodium: 1mgCalcium: 6mgVitamin C: 3mgVitamin A: 25IUSugar: 1gFiber: 1gPotassium: 19mgCalories: 5kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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