Sambar Powder (without coconut)

Name: Sambar Powder (without coconut)
Cuisine: South Indian
Ingredients: 3 tbsp coriander seeds (rai); 1 tsp cumin seeds (jeera); 1 tsp Channa Dal (split chickpeas lentil); ¼ tsp fenugreek seeds (methi); 2–3 dry red chilies; 5–6 dry curry leaves; 1 tsp Asafoetida (hing)

This is the ingredient measurement for 1 cup of Toor Dal Sambar (split pigeon peas)

Recipe by Sindhu Embramadathil

Cuisine: South Indian

Ingredients

3 tbsp coriander seeds (rai)
1 tsp cumin seeds (jeera)
1 tsp Channa Dal (split chickpeas lentil)
¼ tsp fenugreek seeds (methi)
2–3 dry red chilies
5–6 dry curry leaves
1 tsp Asafoetida (hing)

Method

Heat 1 tbsp oil in a pan.
Roast the above ingredients on simmer to avoid burning or turning dark brown.
Switch off the gas when lightly brown.
Add the asafoetida. (Please note, do not add earlier as otherwise, asafoetida will be over-roasted and burnt).
For additional spice, add chili powder at this stage along with asafoetida.
Allow it to cool. Once cooled, grind to a fine powder.