Sambhar Masala

• portioner: 1 cup (237 ml)

Ingredienser

1/4 cup (48 g) split gram (chana dal)

1 tablespoon split and skinned black lentils (dhui urad)

1 tablespoon split and skinned green lentils (dhuli moong)

½ cup (40 g) coriander seeds

½ cup (42 g) whole dried red chiles, broken into pieces

½ cup (11 g) firmly packed fresh curry leaves, roughly chopped

1 heaping tablespoon cumin seeds

1 heaping tablespoon black mustard seeds

1 heaping tablespoon white poppy seeds

1 tablespoon fenugreek seeds

2 (3-inch [7.5-cm]) cinnamon sticks, broken into pieces

20 whole black peppercorns

3 tablespoons (20 g) turmeric powder

Vejledning

In a shallow, heavy pan, dry roast all the ingredients except the turmeric over medium heat. When putting them into the pan, start with the lentils so they are closest to the heat and cook through. Shake or mix frequently, and watch closely that the mixture does not burn. (You have to especially watch the poppy seeds which cook quickly. They can also be added toward the end of cooking.) Once the lentils brown, the curry leaves start to curl up, and the spices smell aromatic (about 7 minutes), transfer the mixture to a large plate or bowl and allow it to cool for 15 minutes.

Once the mixture is cool, transfer it, along with the turmeric, to a spice grinder or the dry jug of a powerful blender, such as a Vitamix. You may need to grind it in small batches, depending on the size of your grinder. Sift after grinding to get a fíner powder. Store in an airtight container for up to 6 months.

Notater

YIELD: 1 CUP (237 ML)

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