Sambar Podi Recipe

Ingredients

• 2 tablespoons chana dal ((split chickpeas or bengal gram))
• 2 tablespoons urad dal ((split and husked))
• 2 tablespoons toor dal
• 50 grams dried red chillies
• 1/4 cup coriander seeds
• 1 teaspoon fenugreek seeds
• 1 tablespoon cumin seeds
• 2 sprigs curry leaves
• 1 tablespoon black peppercorns
• 1 1/2 tablespoons mustard seeds
• 1 pinch asafoetida ((hing))
• 1/4 teaspoon turmeric powder

Instructions

1. 1

   prep: Keep all the ingredients measured and ready to use. Make sure to go through each ingredient to remove any debris.

2. 2

   heat pan: Heat a cast-iron pan or a thick bottomed pan on low flame. Maintain the low flame throughout the process.

3. 3

   dry roast: You may roast each ingredient one by one or one after the other until golden and fragrant. If doing it for the first time, I would suggest one by one method. Roast each item in the order listed above on low flame until fragrant or golden, remove them to a bowl and stir in the hing and turmeric powder.

4. 4

   dry roast: If doing one after the other, add similar ingredients together but don't wait for them to turn fully golden before you add the next item. This way, no ingredients will get burnt. Switch off and stir in the hing and turmeric powder.

5. 5

   cool: Spread the roasted items on a larger plate and let it cool completely.

6. 6

   Grind or process them until fine.

7. 7

   cool and store: Spread the powder on a plate to cool completely before storing it in a clean dry airtight bottle.