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Friday, April 1, 2011

Sambar Powder

This is my version of sambar powder that I make at home

1 cup of Channa Dal (Split chickpeas without their seed coat)

2 Cups of coriander seeds

25 dried red chillis

1 Tbsp of Methi (fenugreek) seeds

1 Tsp of whole black Peppercorns

A pinch of Hing (Asafoetida)

I dry roast them on a cast iron pan until they are well roasted and let out a nice aroma. I then let them cool down a bit and dry grind them in my mixer. I typically store this in a box on the shelf. This makes about 6-8 dishes and lasts me about a week. So i don't put it inside the refrigerator because it isn't too long for it to go bad.

I then let it cool down for a few minutes and coarse grind it in my "Blendtec" and box it up in a nice airtight container.

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