A sambar masala made with very few ingredients, for tasty, aromatic sambar!
Ingredients
- Coriander seeds (dhane): 1 cup
- Chana dal: 1/4 cup
- Raw rice: 1 tbsp
- Fenugreek seeds: 1 tsp
- Curry leaves: a handful
- Whole dry red chillies: 15 (a mix of Kashmiri and Byadgi)
- Hing (asafoetida): 1/2 tsp
Method
- Dry roast the coriander seeds until they turn light brown.
- In the same way, dry roast the chana dal, rice and fenugreek seeds until light brown.
- Roast the curry leaves until they become crunchy.
- Lightly roast the dry red chillies and hing.
- Mix all the ingredients and let the mixture cool completely.
- Grind in a mixer and store the sambar masala in an airtight jar.
Use as needed to make tasty, aromatic sambar.
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