Sambar Masala By Prabhat
1/2 teaspoon Rice grains
1/2 teaspoon Toor daal [yellow]
1 teaspoon Urad lentils
1 teaspoon split Chickpea lentils [split chana daal]
1/2 teaspoon whole Coriander seeds
1/2 teaspoon Cumin seeds
5 Black Pepper corns
1 long dried Red Pepper [de-seeded]
1/8 teaspoon Black Mustard seeds
1/8 teaspoon Fenugreek seeds
2 Curry leaves [Kadi-patta leaves].
Spices to be added after grinding:
1/4 teaspoon Turmeric
A pinch of Asafoetida powder [Hing]
Dry roast the roasting ingredients in a frying pan over the medium medium heat [for about 3 minutes], till the spices give out its aroma.
Let the ingredients cool off, then blend it in a small grinder to a smooth powder and set it aside.
Add turmeric and asafoetida to the above powder and mix well.
Makes about 3 Tablespoons of Sambar Masala powder.
Back to Toor Daal Sambar: https://easternherbs.wordpress.com/2015/09/16/toor-lentil-sambar/