Sambhar Masala Recipes

Steps:

• Combine leaves, chiles, peas and spices in a bowl and drizzle with sesame oil, tossing to coat evenly.
• Heat medium-sized skillet over medium-high heat. When the pan is hot, add coated spices and toast, stirring constantly, 2 to 4 minutes, until the leaves appear dry and brittle, the chiles begin to blacken slightly, the split peas turn dark brown and the mustard seeds begin to pop. Watch carefully, so the mixture does not burn. Remove to a plate to cool.
• When spices are cool to the touch, pour half into a spice grinder. (A clean coffee grinder will do.) Grind until spices are the texture of finely ground pepper. Transfer mixture to a bowl and repeat with remaining spices. The mixture will keep at room temperature for up to 2 months in a tightly sealed container.

Steps:

• In a heatproof bowl, combine the tamarind pulp and 1 cup of boiling water, and let stand for 30 minutes. At the end of this time, squeeze and press the tamarind with your fingers to release as much pulp in the water as possible, then strain, discard the fibrous residue and seeds, and reserve the tamarind water.
• Meanwhile, place the lentils in a deep saucepan, add the 3 cups of water and the turmeric, and bring to the boil over high heat. Reduce heat to a simmer and gently cook, uncovered, until the lentils are just tender, 20 to 30 minutes. If the water evaporates too quickly, add another 1/2 to 1 cup in total.
• While the lentils are cooking, heat 2 tablespoons vegetable oil in a small skillet, and saute the mustard seeds, cumin seeds, sambhar masala, dried red chillies, asafoetida, curry leaves, garlic and coconut, until the coconut becomes a golden brown - take care not to burn. Remove from heat and set aside.
• When the lentils are tender, add the sauteed spice mix, along with the prepared vegetables, tomatoes and the tamarind water. Mix well, cover, and simmer until the vegetables are just tender. This should take 10 to 20 minutes, depending on how small or large you have diced the vegetables. As the tomatoes cook down, they should provide enough fluid to simmer the other vegetables in, but you can add another 1/2 cup water at your discretion.
• Just before serving, heat the extra oil in a small skillet, and saute the sliced garlic and fresh cilantro for 30 seconds. Pour this mixture over the sambhar and mix through gently.
• Serve immediately.

Steps:

• Heat one teaspoon of the oil in a heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds, cumin seeds, black peppercorns and coriander seeds.
• Stir and roast for 3-4 minutes, reducing the heat if necessary to take care that the spices don't burn.
• Add the asafoetida and turmeric powders, stir and remove pan from the heat.
• Transfer spices to a bowl to cool.
• In the same pan, heat the remaining 2 teaspoons oil and roast the three types of lentils for a couple of minutes.
• When they start to colour add the curry leaves and dried chillies, and continue roasting until chillies have darkened, again taking care the contents do not burn.
• Add the pan contents to the bowl and cool along with the spices.
• In small batches, grind the spice mix in a clean coffee grinder until fine.
• Store in a tightly closed jar away from heat and sunlight.
• This will last from several months to a year.