Serves 20 · Prep 5 min · Cook 10 min · 30 calories per serving
A fragrant and flavorful South Indian spice blend used to make sambar, a popular lentil-based stew.
Why it's healthy
Homemade Sambar Powder is a powerhouse of beneficial spices. Turmeric provides curcumin, a potent anti-inflammatory and antioxidant compound. Coriander seeds and cumin are known to aid digestion and are rich in dietary fiber. Fenugreek seeds may help regulate blood sugar levels and improve cholesterol. The inclusion of lentils like toor dal and chana dal adds a minor boost of plant-based protein and fiber. Black peppercorns contain piperine, which enhances the absorption of curcumin. Asafoetida is traditionally used to prevent bloating. This blend adds immense flavor without sodium or unhealthy fats.
Ingredients
1/2 cup Coriander seeds
1/4 cup Chana dal (split chickpeas)
1/4 cup Toor dal (split pigeon peas)
1 tbsp Urad dal (split black gram)
10-12 Dried red chilies
1 tbsp Cumin seeds
1 tbsp Black peppercorns
1 tsp Fenugreek seeds
1/4 cup fresh Curry leaves
1 tbsp Turmeric powder
1 tsp Asafoetida (hing)
Instructions
Dry roast coriander seeds in a pan on low heat until aromatic. Set aside to cool.
In the same pan, roast chana dal, toor dal, and urad dal until light golden brown. Set aside to cool.
Roast dried red chilies until crisp. Set aside to cool.
Roast cumin seeds, peppercorns, and fenugreek seeds for a minute until fragrant. Set aside to cool.
Roast curry leaves until they are crisp and dry. Set aside to cool.
Once all ingredients are completely cool, transfer them to a spice grinder.