Sambhar Powder

Sambhar is thick gravy, which is generally tamarind and lentil based.  It is one of the main meals in South Indian households.
Toor Dal is the lentil extensively used in the preparation of Sambhar.

Sambhar Powder is one of the key ingredients, which adds flavour and taste to the gravy, in addition to the vegetable or vegetables used. 

The recipe for Sambhar Powder used in this book is specially designed to taste almost like the freshly ground masala sambhars with the blending of all the exotic spices but avoiding the usage of coconut.
This makes the sambhar a healthy, delicious and exotic dish and most importantly retaining the traditional flavour and taste.

Ingredients for Sambhar Powder

2 Tbs. Oil
3 Cups Red Chillies
3 Cups Coriander seeds
¼ Cup Urad Dal
¼ Cup Toor Dal
½ Cup Channa Dal or Yellow Split Peas
3 Tbs Peppercorns
4 Tbs Fenugreek Seeds

Dry roast channa dal or yellow split peas, urad dal, fenugreek seeds and toor Dal separately till the ‘dals’ and fenugreek seeds turn golden brown
Set aside to cool
Roast the peppercorns for a minute on a low flame and add it to the above
Heat oil in a pan
Add the coriander seeds and the red chillies
Fry it for 2 minutes on a medium flame – Cool and keep aside.
Grind the red chillies and the coriander seeds to a fine powder
Add the dry roasted ingredients to the powdered mixture and grind all the ingredients to a fine powder.

Note: Sambhar Powder should be bottled in an airtight container and may be stored in a sealed bag in a freezer to keep fresh.
A small quantity is generally stored in a container for everyday use.

The above quantity can be stored and used for a couple of months based on the usage

Optional: Quarter of a cup of Turmeric powder can be added to the mixture when ground into a fine powder