Author Topic: South Indian Spice Powder (Sambhar Masala)  (Read 584 times)

Olga Drozd

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South Indian Spice Powder (Sambhar Masala)
« on: January 02, 2018, 03:35:57 PM »
South Indian Spice Powder (Sambhar Masala)

This particular spice blend is essential for making South Indian Spicy Lentil Stew, but it can be used in other dishes as well.  If you want to add a pinch of turmeric for color, be sure to add it after the other ingredients have been dry roasted and ground NOTE:  Urad Dal; Also referred to as black gram dal, though when hulled it is off white in color.  This dal is used more in the south of India than anywhere else, where it is an important ingredient in dosas. Channa Dal: Made from hulled and split small chickpeas, channa dal is creamy to pale yellow in color, with a delicious taste.

1 teaspoon urad dal (see Note above)
1 teaspoon channa dal (see Note above)

2 Tablespoons coriander seed
1 teaspoon cumin seed
2 teaspoons black peppercorns
1 teaspoon fenugreek seed
10 dried red chiles, stemmed
Pinch of turmeric (optional)

You will need a heavy skillet and a spice grinder or large mortar and pestle. 

In a heavy dry skillet, roast the dals over medium high heat, stirring constantly, for 5 to 8 minutes, until golden. Set aside

In the same skillet, dry roast the spices (except the turmeric) over medium high heat, stirring constantly, until aromatic, about 3 minutes. Set aside.

In a spice grinder or large mortar, grind the dals to a powder.  Grind the roasted spices to a powder, then grind the dried chiles to a powder.

Combine the dal, ground spices, and chiles.  Add the turmeric if you wish.  Store in a tightly sealed glass jar.  This keeps well, but it does lose flavor over time, so it's best to make up a new batch after 6 months.  Makes approximately 2/3 cup spice powder.
« Last Edit: January 02, 2018, 04:29:33 PM by Olga Drozd »