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.
Maahi Gupta Updated 13 Jul, 22
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.