SAMBHAAR (the southern Indian equivalent to garam masala, about ¾ cup)



3 dried red chiles

2 tablespoons coriander seeds

2 tablespoons mustard seeds

1 tablespoon cumin seeds

1 tablespoon white lentils (urad dal)

1 tablespoon yellow split peas (channa dal)

2 teaspoons fenugreek seeds

2 teaspoons ground black peppercorns

0 curry leaves (optional)



1. Place all of the spices in a medium skillet over medium high heat. Toast until the mustard seeds begin to pop and the skillet starts to smoke, stirring often, 3-1/2 to 5 minutes. Transfer to a spice grinder or coffee mill and grind until it is a fine powder. Store in an airtight glass jar for up to 4 months.


from Suvir Saran, American Masala

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