Sambhar Masala

Ingredients

• 3 teaspoons vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon fenugreek seeds
• 2 teaspoons cumin seeds
• 1 teaspoon black peppercorns
• 2 tablespoons coriander seeds
• 1/4 teaspoon asafetida powder
• 1 teaspoon turmeric powder
• 2 teaspoons channa dal (split gram lentils)
• 2 teaspoons Urad Dal (split black lentils)
• 2 teaspoons split yellow lentils (toor dal)
• 20 fresh curry leaves, if available
• 12 whole dried red chilies, stalks and seeds removed,to taste

Directions

1. 1

   Heat one teaspoon of the oil in a heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds, cumin seeds, black peppercorns and coriander seeds.

2. 2

   Stir and roast for 3-4 minutes, reducing the heat if necessary to take care that the spices don't burn.

3. 3

   Add the asafoetida and turmeric powders, stir and remove pan from the heat.

4. 4

   Transfer spices to a bowl to cool.

5. 5

   In the same pan, heat the remaining 2 teaspoons oil and roast the three types of lentils for a couple of minutes.

6. 6

   When they start to colour add the curry leaves and dried chillies, and continue roasting until chillies have darkened, again taking care the contents do not burn.

7. 7

   Add the pan contents to the bowl and cool along with the spices.

8. 8

   In small batches, grind the spice mix in a clean coffee grinder until fine.

9. 9

   Store in a tightly closed jar away from heat and sunlight.

10. 10

    This will last from several months to a year.