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.
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.
