Sambar Powder Recipe

I absolutely love this sambar powder recipe because it fills my kitchen with an incredible aroma that instantly transports me back to my favorite comfort meals. Plus, the homemade touch makes every dish feel extra special and authentic—way better than any store-bought version!

Creating blends of spices is a passion of mine, and my favorite is Sambar Powder, full of awesome nutritional benefits. Channa dal and urad dal deliver plenty of protein and fiber; coriander and cumin seeds are antioxidant powerhouses.

Fenugreek seeds may help with digestion. Add to that the heat from the dried red chilies, and you have a blend of spices that comes together beautifully, not just for taste but also for health.

Ingredients

Channa Dal:
Contains a lot of protein and fiber, and has a nutty taste.

Urad Dal:
Rich in protein and delivers a smooth consistency.

Coriander Seeds:
Delivers notes of citrus and digestive benefits.

Cumin Seeds:
Gives an earthy scent and helps digestion.

Fenugreek Seeds:
Enhances overall balance; slightly bitter.

Dried Red Chilies:
Imparts zesty heat, abundant in antioxidants.

Mustard Seeds:
Adds sharp, zesty, intense flavor and heat.

Black Peppercorns:
The spicy kick and anti-inflammatory properties.

Turmeric Powder:
The flavor is earthy and is recognized for providing anti-inflammatory benefits.

Curry Leaves:
Scented, with key nutrients and antioxidants.

Asafoetida (Hing):
Delivers umami taste, supports digestion.

Ingredient Quantities

• 1/2 cup channa dal (split chickpeas)
• 1/4 cup urad dal (black gram split)
• 1/4 cup coriander seeds
• 2 tablespoons cumin seeds
• 2 tablespoons fenugreek seeds
• 10-12 dried red chilies
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon turmeric powder
• 1 tablespoon curry leaves (dried or fresh)
• 1 teaspoon asafoetida (hing)

Instructions

1. Warm a pan over medium heat and dry roast the channa dal until it turns a lovely golden brown. Then, take it off the heat, and let it cool down to room temperature.

2. In the identical pan, the urad dal should be dry roasted until it has turned golden brown and is fragrant. The ingredient should then be removed and allowed to cool.

3. Then, add the coriander seeds to the skillet and roast them until they smell nice. Set them aside to cool.

4. In the same skillet, roast the cumin seeds until they emit their fragrance. Take them out of the skillet when they are just a little colored beyond the raw state.

5. In a pan, roast the fenugreek seeds. Ensure the seeds turn a shade darker and release their aroma. Allow the seeds to cool with the other ingredients.

6. Take the dried red chilies and break them into smaller bits. You can remove the seeds if you prefer less heat. Place the chilies in a pan over medium-high heat and roast them until they’re slightly darker in color—about a minute or two.

7. Place the mustard seeds in the pan and toast them until they begin to burst, then take the pan off the heat.

8. Mix together the black peppercorns, turmeric powder, curry leaves, and asafoetida with the other roasted components and let them cool down thoroughly.

9. When all components are cool, place them in a spice grinder or food processor and process them into a fine powder.

10. An airtight container is necessary for the storage of sambar powder. A place that is cool and dry is ideal, as is anywhere in your kitchen that is not subject to the kind of ambient heat that might make an airtight container even more vital. Sambar powder does not require refrigeration. And because it is such a versatile seasoning, not just for sambar, but for lentils, beans, and vegetables in general, you should have some on hand.

Equipment Needed

1. Skillet or frying pan
2. Spice grinder or food processor
3. Airtight container
4. Mixing bowl
5. Spoon for stirring

FAQ

• What is Sambar Powder used for?Sambar powder is a blend of spices used to make sambar, a beloved lentil- and vegetable-based stew from South India.
• Can I adjust the spiciness of the Sambar Powder?Certainly, adjusting the number of dried red chilies will increase or decrease the spiciness.
• How should I store Sambar Powder?To retain its potency and freshness, store it in a cool, dry place, an airtight container.
• Is it necessary to roast the ingredients?
• Can I use fresh turmeric instead of turmeric powder?For this recipe, using turmeric powder is preferable to using fresh turmeric root. Turmeric powder guarantees even mixing and a longer shelf life.
• How long does Sambar Powder last?If it is stored correctly, its flavor can remain unchanged for up to 6 months.
• Can I use this recipe if I have a spice allergy?Verify the components to confirm you are not allergic to any of them, and talk with a trained medical professional if you have any uncertainty.

Substitutions and Variations

If you cannot find channa dal, you can use yellow split peas instead.
You can substitute split mung beans for urad dal if you don’t have any.
Coriander seeds can be swapped out for coriander powder, but you should probably use about half the amount since the ground spice is more potent and this dish calls for a powder that won’t be as potent as the seeds would be.
If you cannot locate fenugreek seeds, attempt using a scant amount of mustard seeds or a mere pinch of fenugreek powder.
A different but acceptable aromatic profile can be achieved by substituting bay leaves for curry leaves.

Pro Tips

1. Ensure even roasting: Stir the ingredients continuously while dry roasting to ensure they are evenly toasted and to prevent burning. This will help maintain the balance of flavors in the final sambar powder.

2. Adjust heat levels: To control the spiciness of the sambar powder, adjust the number of dried red chilies used. You can either remove the seeds or reduce the amount as needed, especially if you’re sensitive to heat.

3. Cool thoroughly: Make sure all roasted ingredients are completely cool before grinding. Grinding warm ingredients can lead to moisture buildup, which can affect the texture and shelf life of the powder.

4. Grind in batches: If you have a small spice grinder or food processor, consider grinding the ingredients in batches to ensure a fine, uniform powder. Larger quantities might need more space to be ground evenly.

5. Freshness matters: Use fresh, high-quality ingredients for the best flavor. Check the expiration dates on your spices and replace them if they have been sitting in your pantry for a long time. This will ensure your sambar powder is aromatic and flavorful.