Sambar Powder

This one spice blend/seasoning is very important ingredient in South Indian cuisine. The bursting flavour of this powder/masala makes everything taste much better. I always made this powder at home. I mix lentils and spices as per my taste and make it fresh so it will last me for 2-3 month. It is cheaper and much better. To prepare this masala, you will find almost everything in your pantry. It will take around 15 minutes, start to end. You can keep this in airtight glass container in your pantry. I use this seasoning to prepare sambar, toor dal rasam and other South Indian dishes.

Preparation Time: 10 minutes

Cooking Time: 5-7 minutes


1/2 cup urad dal
1/2 cup chana dal
1/2 cup toor dal
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp methi seeds
7-8 cloves
Whole red chili (as per your taste)
15-20 black pepper
25-30 dry curry leaves


1.  Dry roast all the ingredients in a pan on low heat stirring frequently. It can burn easily so make sure to stay close by. in 5-7 minutes, you will notice the colour of dal will change and spices will be very flavourful. Turn off the heat and let it cool to the room temperature.

2. Grind to find powder. Store in airtight glass container. You can keep this in pantry for few months. It adds so much flavour to the dish. So next time you are out of this seasoing, stop buying from store, start preparing at home.

Also let me know if you have any questions regarding this seasoning.

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Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

17 thoughts

    1. You can add it to lentil soup, tomato soup, potato curry. It does alter the taste but makes it better at it is made of roasted split beans and few other spices. You can prepare little powder first and then try it in curries.


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