Sambar is a lentil-based spicy soup from South India. Rice mixed with sambar is one of the staples of Southie dining (first course: either a spice powder or lentils with rice, second course: sambar with rice, third course: rasam with rice, fourth course: yogurt with rice)
Sambar powder is a blend of spices that can be stored in airtight containers for a years. You need about 1 tbsp of the powder each time you make sambar.
Ingredients:
Dried red chillies - 2 cups
Chana dal - 1/4 cup
Split pigeon peas (toor dal) - 3/4 cup
Fenugreek (methi) seeds - 1-2 tsp
Coriander seeds - 2 cup
Time: 10 min
Method:
Dry roast the ingredients separately until they start to turn brown. Cool and grind together. Store in an airtight container until needed.
Author: Shrinkingsodacan
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