Sambhar Masala Recipes

SAMBHAR MASALA

Steps:

• Combine leaves, chiles, peas and spices in a bowl and drizzle with sesame oil, tossing to coat evenly.
• Heat medium-sized skillet over medium-high heat. When the pan is hot, add coated spices and toast, stirring constantly, 2 to 4 minutes, until the leaves appear dry and brittle, the chiles begin to blacken slightly, the split peas turn dark brown and the mustard seeds begin to pop. Watch carefully, so the mixture does not burn. Remove to a plate to cool.
• When spices are cool to the touch, pour half into a spice grinder. (A clean coffee grinder will do.) Grind until spices are the texture of finely ground pepper. Transfer mixture to a bowl and repeat with remaining spices. The mixture will keep at room temperature for up to 2 months in a tightly sealed container.

SAMBHAR MASALA

Steps:

• Heat one teaspoon of the oil in a heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds, cumin seeds, black peppercorns and coriander seeds.
• Stir and roast for 3-4 minutes, reducing the heat if necessary to take care that the spices don't burn.
• Add the asafoetida and turmeric powders, stir and remove pan from the heat.
• Transfer spices to a bowl to cool.
• In the same pan, heat the remaining 2 teaspoons oil and roast the three types of lentils for a couple of minutes.
• When they start to colour add the curry leaves and dried chillies, and continue roasting until chillies have darkened, again taking care the contents do not burn.
• Add the pan contents to the bowl and cool along with the spices.
• In small batches, grind the spice mix in a clean coffee grinder until fine.
• Store in a tightly closed jar away from heat and sunlight.
• This will last from several months to a year.