Sambhar Masala
Ingredients
- 3 teaspoons vegetable oil ⓘ
- 1 teaspoon black mustard seeds
- 1 teaspoon fenugreek seeds
- 2 teaspoons cumin seeds
- 1 teaspoon black peppercorns ⓘ
- 2 tablespoons coriander seeds
- 1/4 teaspoon asafoetida powder
- 1 teaspoon turmeric powder
- 2 teaspoons channa dal (split gram lentils)
- 2 teaspoons Urad Dal (split black lentils) ⓘ
- 2 teaspoons split yellow lentils (toor dal)
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
129
kcal
6% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).