Homemade sambar powder recipe to make delicious south Indian lentil-based vegetable stew to go with breakfast items like idli, dosa and vada and rice for lunch!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Spice Mix
Cuisine: South Indian
Servings: 1and ½ cup
Author: Famidha Ashraf
INGREDIENTS
2tablespoonschana dal(split chickpeas or bengal gram)
2tablespoonsurad dal(split and husked)
2tablespoonstoor dal
50gramsdried red chillies
¼cupcoriander seeds
1teaspoonfenugreek seeds
1tablespooncumin seeds
2sprigscurry leaves
1tablespoonblack peppercorns
1½tablespoonsmustard seeds
apincha pinch of hing
¼teaspoonturmeric powder
INSTRUCTIONS
Keep all the ingredients measured and ready to use. Make sure to go through each ingredient to remove any debris.
Heat a cast-iron pan or a thick bottomed pan on low flame. Maintain the low flame throughout the process.
You may roast each ingredient one by one or one after the other until golden and fragrant. If doing it for the first time, I would suggest one by one method. Roast each item in the order listed above on low flame until fragrant or golden, remove them to a bowl and stir in the hing and turmeric powder.
If doing one after the other, add similar ingredients together but don't wait for them to turn fully golden before you add the next item. This way, no ingredients will get burnt. Switch off and stir in the hing and turmeric powder.
Spread the roasted items on a larger plate and let it cool completely.
Grind or process them until fine.
Spread the powder on a plate to cool completely before storing it in a clean dry airtight bottle.
Notes
Before you switch off and stir in the hing and turmeric powder, make sure all the items are roasted and crisp including the curry leaves.
Before grinding or processing, pick and discard any burnt black items.
You may add up to 100gms of dried red chilli for a more spicy version.
The colour of your sambar powder will depend on the type of red chilli used.