Sambhar masala gives an awesome taste to sambhar. Making at home is so easy. You can store for 3-4 months and can used whenever needed.
- 1.5 Cup Dry Coriander
- 3 tsp Chana Dal
- 3 tsp Cumin
- 3 tsp Fenugreek Seeds
- 2 tsp Black Papper
- 12-15 Dry Red Chilli
- 1/2 tsp Turmeric Powder
- 1/3 cup Curry Leaves
- 1/2 Red Chilli Powder (Preferable Kashmiri)
- 1/2 tsp Hing
In a kadai Dry roast each ingredients except Haldi , Hing and Red chilli powder. Roast them till it change to light brown colour on lowest flame. To roast evenly keep stiring ..
Roast curry leaves till it becomes crispy..
Allow it to cool lightly. Grind this roasted ingredients to make fine powder. While grinding add turmeric , hing and red chilli powder .( This is just to enhance the texture)..
Store in a dry , air tight container. Use when needed, One can store for 3-4 months..
Happy Cooking 🙂 🙂