- Skill Level: Easy
- Cost: Moderate
- Favorited: 5 Times
Can be made ahead of time.
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.
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.
Nutritional information is based on 12 servings.
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