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.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Taste and Texturehot & spicy, spiced
Type of DishCondiments, dry rub
- 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