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Asian, Indian
Sambhaar Recipe-20839

Photo by: Joseph DeLeo
Comments: 0


Sambhaar is a spice blend that is the southern Indian equivalent to Garam Masala, a spice blend used often in northern India. The nutty flavor comes from the addition of channa dal (yellow split peas) and urad dal (small white lentils). I don’t add the customary amount of fenugreek seeds as they can make the Sambhaar overwhelmingly bitter; if you crave a more traditional flavor, then double the amount of fenugreek. Add Sambhaar to soups, stews, and sauces or sprinkle onto meat before broiling or grilling.

Yield: Makes 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 peppercorns
  • 40 curry leaves (optional)


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, 3½ to 5 minutes. Transfer to a spice grinder or coffee mill and grind until powder fine. Store in an airtight glass jar for up to 4 months.

© 2007 Suvir Saran

Note from Cookstr's Editors

Nutritional information is based on 12 servings.


Nutritional Information

Nutrients per serving (% daily value)

17kcal (1%)
15mg (2%)
0mg (1%)
2mcg RAE (0%)
0mg (0%)
2mg (0%)
0g (0%)
1g (1%)
1mg (5%)

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