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How to make Sambar Masala

How to make Sambar Masala

Name: How to make Sambar Masala
Total time: 50 s
Yield: 4
Ingredients: 3 tablespoons Chana Dal; 2 tablespoons Toor Dal; 15 pieces Red Dry Chilli Bydagi; 2 cups Coriander Seeds; 14 g Curry Leaves; 4 tablespoons Cumin; 2 tablespoons Black Pepper Corn; 1 teaspoon Asafoetida/hing; 2 teaspoons Turmeric Powder

Time10 Min

DifficultyEasy

Serves4

Sambar is a staple element in south Indian cuisine. Cooked over a slow flame with a combination of various vegetables and lentils, it is served with a bowl of steaming hot rice for lunch and dinner. It is a great accompaniment with piping-hot idli, vadas, pongal, upma, dosas and other south Indian delicacies. Each home has its own special recipe for sambar. The secret of vegetable sambar lies in ... the sambar powder recipe. Readymade powders available in the market cannot match the flavour of home-made sambar powder. The sambar masala ingredients are easily available in Indian kitchens and you can make a batch of freshly ground sambar powder in under 10 minutes. It can be stored for many days and used as and when required. Each sambar powder ingredients like coriander seeds, cumin, black peppercorn, asafoetida, curry leaves and turmeric offer a host of health benefits. Chana daal or split Bengal gram is an excellent source of protein for vegetarians. It provides energy, keeps your heart healthy and is diabetic friendly. It is rich in various vitamins, minerals and fibre and aids in healthy weight loss. Toor daal or split pigeon peas meets your daily need of iron and calcium and is an incredible source of folic acid besides being rich in protein, carbohydrates and fibre. Bydagi chilli adds rich colour and is an excellent source of vitamin A, B, C and E. Loaded with essential minerals like molybdenum, manganese, folate, potassium, thiamine and copper, it helps burn calories easily, stimulate appetite, clear lungs and improve digestion system.

Ingredients

Dry Grocery

Chana Dal

3 tablespoons

Toor Dal

2 tablespoons

Red Dry Chilli Bydagi

15 pieces

Coriander Seeds

2 cups

Cumin

4 tablespoons

Black Pepper Corn

2 tablespoons

Asafoetida/hing

1 teaspoon

Turmeric Powder

2 teaspoons

Fruits & Vegetables

Curry Leaves

14 g

Directions

Heat a pan on slow flame. Add chana dal & toor dal and roast it until it turns a light golden color and crunchy in texture.

Add red chilli and roast it for a few minutes until it gets crispy.

Add peppercorn and coriander seeds roast it well on slow fire (do not burn). Now add cumin seeds & roast it till golden color. Add curry leaf and roast it till it gets dry and crisp .

Place all the roasted ingredients on an open clean surface and allow it to cool down.

Once it cools down, place the roasted ingredients along with hing and turmeric in a blender and make a fine powder.

Once it turns into a fine powder, it is ready to use. Keep it in a airtight container and use as required.

Tips and twists to add health and taste to your sambar

● The essential ingredients in sambar are toor daal, a combination of vegetables like onion, tomato, drumsticks, pumpkin, beans, carrot, radish, and more. Add one or more vegetables to increase the nutrients to your meal. ● Sambar can also be made with a variety of green leaves and relished with ragi ball or ragi mudde as a healthy alternative to rice. ● White rice can be substituted by red rice or brown rice as a healthier alternative. ● Adding jaggery and tamarind pulp lends a sweet and tangy flavour to the sambar. ● Add freshly ground coconut to take your sambar to another level. ● Temper your sambar by heating coconut oil or gingelly oil and adding mustard seeds, dry chillies, curry leaves and asafoetida before serving. Check out this simple Sambar Powder recipe and learn how to make sambar masala at home.