Sambar powder

Von Swasthi's Recipes · 30 Min.

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Zubereitung

1. Sort and rinse the lentils, coriander seeds and cumin seeds.
2. Heat a pan on low heat. Keep the heat low for all the roasting so the spices release their aroma.
3. Dry roast the chana dal, urad dal, toor dal and red chilies until golden. If making a large batch, roast each one separately until deep golden.
4. Add the coriander and methi seeds. Roast until the coriander is crunchy and lightly toasted and the methi seeds smell aromatic.
5. Add the curry leaves and roast until crisp.
6. Add the cumin and, if using, the peppercorns. Roast until crunchy, then turn off the heat.
7. Add the turmeric and asafoetida. Spread on a wide plate and let cool completely.
8. Grind everything to a fine powder in a blender or grinder. Cool completely, then store in an airtight jar. Keeps for 3 months at room temperature.

Zusammengefasst aus dem Video von Swasthi's Recipes. Schau es dir für die Details an.

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