1 ½tablespoonsbengal gram (chana dal or senaga pappu)
1 ½tablespoonblack gram (skinned urad dal or minapappu)
1tablespoontoor dal (pigeon peas split or kandi pappu)
8 to 12red chilies(adjust to taste)
¼cupcoriander seeds (or daniya) 4 tbsps of 22 to 25 grams
¾teaspoonmethi seeds (fenugreek seeds or menthulu)
2sprigs curry leaves (kadi patta or kervepaku) (optional)
2teaspooncumin(or jeera)
1teaspoonpepper corn(optional)
1/8teaspoonasafoetida(hing) (optional)
¼teaspoonturmeric (haldi powder)
How to make the recipe
Preparation
Clean lentils, coriander seeds and cumin seeds.
Heat a pan and regulate the flame to low.
The entire roasting should happen on a low flame which brings out the aroma from each ingredient.
Dry roast chana dal, urad dal, toor dal and red chilies until golden. If you are making this in large quantity then roast each ingredient separately until deep golden.
Add coriander seeds and methi seeds.
Roast till the coriander turns crunchy and lightly roasted. By then methi seeds also turn slightly dark & aromatic.
When you begin to smell the methi seeds nice, add curry leaves and roast until they turn crisp.
Then add cumin and pepper (optional). Roast until it turns crunchy. Turn off the stove.
At the end of this step, you should have deep roasted dal, methi, coriander seeds, crisp red chilies & curry leaves.
Add turmeric and hing. Transfer to a wide plate and cool completely.
How to make Sambar Powder
Add these to a blender/grinder jar.
Make a fine powder. Cool completely and store in a airtight glass or steel jar.
Use sambar powder as needed. It keeps good at room temperature for 3 months.