Ingredients
- Coriander Seeds (Dhania): 1 cup
- Dried Red Chillies: 1 cup (Ideally a 70:30 mix of Byadagi for color and Guntur for heat)
- Chana Dal (Bengal Gram): 2 tbsp
- Urad Dal (Black Gram): 1 tbsp
- Cumin Seeds (Jeera): 1.5 tbsp
- Fenugreek Seeds (Methi): 1 tsp (Don’t overdo this, or it becomes bitter)
- Black Peppercorns: 1 tsp
- Dry coconut (Very important)
- Curry Leaves: 2 sprigs (washed and dried)
- Turmeric Powder: 1/2 tsp
- Asafoetida (Hing): 1/2 tsp
Preparation
- Roast the ingredients on a low flame (If the lentils or spices burn, the sambar will taste bitter).
- Roast the coriander seeds and chillies separately first, then the dals, and finally the smaller seeds (cumin/methi) which burn quickly and add dry coconut.
- Let all ingredients cool completely to room temperature before grinding to prevent the powder from clumping