Sambhar Powder Ingredients
First, roast Coriander Seeds on low flame until it changes their colour & aroma.
Then roast Chana Dal, Urad Dal and Tur Dal on low flame until they change their colour & aroma.
Now you can see the colour has been changed and its smell is aromatic. So we can keep it aside.
Now roast Black peppercorns, Cumin Seeds and Fenugreek Seeds on low flame.
Now you can see the colour has been changed and its smell is aromatic and keep it aside.
Now we can dry roast Kashmiri Red Chillies on low flame and keep them aside.
Then we can roast a bunch of curry leaves and keep it aside.
You can see all the ingredients have been roasted and kept aside.
Once all roasted ingredients have cooled down, take a mixing jar and make a fine powder of all the ingredients by adding 1 tsp turmeric Powder and 1 tbsp Asafoetida powder.
Transfer the sambhar powder to a flat plate or surface and let it cool down.
Sambhar powder is ready and now stored in a dry airtight container. You can use it for months after that.
