Sambhar Spice Mix
Makes about 1/2 cup
This is Shubha’s family recipe for a simple sambhar blend. Most families buy this spice mix, but I prefer making my own blends. If you have allergies, it’s often just safer to use homemade spice mixes. Use this for Sambhar Lentils with Tamarind Paste or Spicy Vegetable Soup, as well as other creative uses you’ll think of as you get familiar with it.
TOTAL TIME: 10 minutes
Dietary Considerations: Suitable for all diets
<ucsa>2 tbsp</ucsa> unsweetened shredded coconut
<ucsa>1 tbsp</ucsa> chana dal (split brown chickpeas)
<ucsa>1 tbsp</ucsa> urad dal (split black lentils)
<ucsa>1 tsp</ucsa> cumin seeds
<ucsa>1/2 tsp</ucsa> whole black peppercorns
<ucsa>1/4 tsp</ucsa> fenugreek seeds
<sa>5 to 10 fresh</sa> curry leaves
<sa>2 to 5 dried</sa> red chiles
In a small dry skillet, combine all the ingredients. Toast over medium-high heat, stirring occasionally, until the coconut starts to brown on the edges, about 5 minutes. Transfer to a plate and allow to cool completely.
When the spices are cool, transfer to a clean coffee grinder or spice grinder and grind to a fine consistency.
Store in an airtight container in a cool, dry place for up to a month. Shake or stir before using.