Sambar Powder

Name: Sambar Powder
Cuisine: Pakistani
Ingredients: 1 1/2 tbs chana dal; 1 1/2 tbs urad daal / Maash daal; 8-12 red chilies (adjust to taste); 1/4 cup coriander seeds; 1 tsp methi seeds (fenugreek seeds); 2 sprigs curry leaves (optional); 2 tsp zeera; 1/5 tsp asafoetida (hing); 1/4 tsp turmeric (Haldi)

Cookpad Pakistan Team @cookpad_Pakistan

Make one time and store it. Whenever you need it, add 2 Tbs in your Sambar.

Cookpad Pakistan Team @cookpad_Pakistan

Make one time and store it. Whenever you need it, add 2 Tbs in your Sambar.

Saved

Ingredients

1 1/2 tbschana dal
1 1/2 tbsurad daal / Maash daal
8-12red chilies (adjust to taste)
1/4 cupcoriander seeds
1 tspmethi seeds (fenugreek seeds)
2 sprigscurry leaves (optional)
2 tspzeera
1/5 tspasafoetida (hing)
1/4 tspturmeric (Haldi)

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Steps

1

Heat up the pan and put all daal and red chilies. Start roasting on low flame. it brings the aroma of each ingredient.
2

Roast it until it turns golden. Add coriander and methi seeds. When you begin to smell methi add curry leaves, add turmeric and hing and stir until they turn crisp.
3

Add cumin and turn of the stove.
4

At the end you have daal daal, methi coriander, chilies and curry leaves roasted. Cool it down and put all in dry mill and make a fine powder.
5

Cool completely and story in a airtight glass or steel jar. Use Sambar powder as needed.
6

It keeps good at room temperature for 3 months. If you want some more spiciness, increase the amount of red chili.