Sambar Powder

Sambar Powder

A toasted South Indian spice blend that gives sambar its earthy, lentil-simmered depth.

Total 35 min Makes 8 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This roasted blend of lentils, coriander, and dried red chiles forms the backbone of South Indian sambar and countless vegetable curries. Dry-roasting each ingredient separately before grinding coaxes out a deep, nutty aroma that store-bought blends rarely achieve. Once cooled and ground, it keeps for months in a sealed jar, ready to season lentil stews, rasam, or roasted vegetables.

Ingredients

  • 1/2 cup coriander seeds
  • 3 tablespoons chana dal (split chickpeas)
  • 2 tablespoons toor dal (split pigeon peas)
  • 2 tablespoons urad dal (split black lentils), husked
  • 12 dried red chiles, stems removed
  • 1 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon yellow mustard seeds
  • 10 fresh curry leaves
  • 1 tablespoon ground turmeric
  • 1 teaspoon vegetable oil

Method

  1. Heat a dry 9-inch skillet over medium-low heat and toast the coriander seeds, stirring constantly, until fragrant and a shade darker, about 3 minutes. Transfer to a large plate to cool.

  2. In the same dry skillet, toast the chana dal, toor dal, and urad dal together, stirring often, until golden and aromatic, about 4 minutes. Transfer to the plate with the coriander.

  3. Add the dried red chiles to the skillet and toast, turning occasionally, until they darken slightly and become fragrant, about 2 minutes. Add to the plate.

  4. Add the cumin seeds, black peppercorns, fenugreek seeds, and mustard seeds to the skillet and toast, shaking the pan often, until the mustard seeds begin to pop, about 90 seconds. Add to the plate.

  5. Add the vegetable oil to the skillet, then add the curry leaves and fry until crisp and darkened, about 1 minute. Transfer to the plate with the other ingredients.

  6. Spread all the toasted ingredients on the plate in a single layer and let cool completely to room temperature, about 15 minutes.

  7. Transfer the cooled spices and lentils to a spice grinder or high-powered blender along with the ground turmeric. Grind in batches to a fine, even powder.

  8. Sift the ground powder through a fine-mesh sieve, regrinding any coarse bits, then store in an airtight jar in a cool, dark place for up to 4 months.

Rate this recipe

★ 3.9 (1)

Sambar Powder

This roasted blend of lentils, coriander, and dried red chiles forms the backbone of South Indian sambar and countless vegetable curries. Dry-roasting each ingredient separately before grinding coaxes out a deep, nutty aroma that store-bought blends rarely achieve. Once cooled and ground, it keeps for months in a sealed jar, ready to season lentil stews, rasam, or roasted vegetables.

35 min 8 oz 22 cal

Ingredients

  • 1/2 cup coriander seeds
  • 3 tablespoons chana dal (split chickpeas)
  • 2 tablespoons toor dal (split pigeon peas)
  • 2 tablespoons urad dal (split black lentils), husked
  • 12 dried red chiles, stems removed
  • 1 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon yellow mustard seeds
  • 10 fresh curry leaves
  • 1 tablespoon ground turmeric
  • 1 teaspoon vegetable oil

Method

  1. 1

    Heat a dry 9-inch skillet over medium-low heat and toast the coriander seeds, stirring constantly, until fragrant and a shade darker, about 3 minutes. Transfer to a large plate to cool.

  2. 2

    In the same dry skillet, toast the chana dal, toor dal, and urad dal together, stirring often, until golden and aromatic, about 4 minutes. Transfer to the plate with the coriander.

  3. 3

    Add the dried red chiles to the skillet and toast, turning occasionally, until they darken slightly and become fragrant, about 2 minutes. Add to the plate.

  4. 4

    Add the cumin seeds, black peppercorns, fenugreek seeds, and mustard seeds to the skillet and toast, shaking the pan often, until the mustard seeds begin to pop, about 90 seconds. Add to the plate.

  5. 5

    Add the vegetable oil to the skillet, then add the curry leaves and fry until crisp and darkened, about 1 minute. Transfer to the plate with the other ingredients.

  6. 6

    Spread all the toasted ingredients on the plate in a single layer and let cool completely to room temperature, about 15 minutes.

  7. 7

    Transfer the cooled spices and lentils to a spice grinder or high-powered blender along with the ground turmeric. Grind in batches to a fine, even powder.

  8. 8

    Sift the ground powder through a fine-mesh sieve, regrinding any coarse bits, then store in an airtight jar in a cool, dark place for up to 4 months.