Authentic Sambhar Masala Powder Recipe
Sambhar Masala powder recipe. Roast whole spices and Lentils and grind to fine powder. Make Vegetable soup, Rasam or Sambar directly in south Indian style.
- 10 Gm Split Bengal Gram (Chana Dal)
- 25 Gm Urad Dal
- 25 Gm Coriander seeds
- 25 Gm Dry Red Chili Stick
- 1 Tbsp Cumin Seeds
- 1 Tbsp Dry Fenugreek Seeds
- 1 Tbsp Black Pepper Seeds
- Ingredients for Sambhar powder
- Heat a non stick pan on high flame.
- Add split Bengal Gram and Urad Lentil and roast them.
- Turn the stove to medium flame and roast them until they turn light golden in color.
- Once done, take them out in a plate. And keep aside to cool down.
- Do not switch off the stove, add Black Pepper, Dry red chilies, Fenugreek Seeds, Cumin Seeds and Coriander Seeds in the same pan.
- Roast the spices on medium flame until they achieve light golden color. It should take approximately 3-4 minutes.
- Switch off the stove and take out the roasted spices in a plate and keep them aside to cool down.
- Once they cool down completely, put all the roasted spices and Lentils in a grinder jar. Grind them and make a fine powder.
- Once done, sieve the powder to remove all the raw particles. You can grind the raw particles again and mix it in Sambhar Masala.
- Sambhar masala is ready to use. Make delicious Sambhar and enjoy with Idli, Dosa, Vada, Uttapam. Enjoy
- You can preserve this powder for up-to 12 months by storing in an air-tight container. It does not need refrigeration.
- The masala is already roasted and hence can be directly added to boiled vegetables or a soup or Rasam to quickly serve the final dish. It does not need additional roasting time while cooking the final dish.
If you know of a better way or variation to improve this recipe, please do share in the comments and we would like to try it.
