Category: Spices
Rating:
4.75
Servings: 1
Ingredients
10 dried red chilies
1 tablespoon coriander seeds
2 teaspoon cumin seeds
1/2 tablespoon black peppercorns
1 teaspoon mustard seed
1/2 tablespoon fenugreek seeds
1/4 teaspoon ground asafetida
1 tablespoon ground turmeric
1 tablespoon oil
1 tablespoon channa dal (yellow split peas)
1 tablespoon urad dal (white gram beans)
Directions: How to Cook Sambhar Powder
The following spice mixtures are just samples of how to make each mixture. There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months.
Remove seeds from chilies. Dry roast whole spices for about 5 minutes. Add asafetida and turmeric. Continue cooking, stirringly constantly for 1 min longer. Remove mixture to a bowl set aside. Fry dals in oil until they darken. Stir frequently to prevent burning. Add them to spices mix well and grind when cool. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997
Related recipes:
Moghul Masala (Mild And Subtle)
Basic Garam Masala (Indian Spice)
Hot Spice Mix
Beets And Carrots With West Indian Spices
Garam Masala (Spicy And Pungent)