Staple Corner: How to Make Your Own Sambar Masala

As I have noted many times in this space, I always do prefer to make my own spice blends, time permitting. Although there are plenty of good ready-made blends to be had from Indian grocery stores, there is just no comparison between the homemade versions. I prepared this mixture in preparation for a black-eyed pea sambhar dish that I made for a dear friend of mine. The addition of split legumes was a welcome addition to the mixture and it thickened it out to suit my preferences.

I am going a bit crazy at the moment, as the city is digging up the street to repair water mains and such right out front of the house. Crash, bang, boom, beep, beep, beep, and they start making racket around 7 in the morning and continue throughout the day. The street is now a mud pit and cars are getting stuck. I don't like noise - my preference being ambient music - but what can I do? Take refuge in the kitchen I guess, despite the heat.

Sambar Powder

1/2 cup of curry leaves
1/2 cup of dried red chilies
1/4 cup of chana dal
1/4 cup of coriander seeds
2 tablespoons of cumin seeds
1 tablespoon of fenugreek seeds
1 tablespoon of black mustard seeds
1 tablespoon of poppy seeds
2 cinnamon sticks, broken into bits
1 teaspoon of turmeric
1 teaspoon of black peppercorns
1 tablespoon of sesame oil

Combine the spices in a medium bowl and toss with the sesame oil. Heat a frying pan over medium-high heat. When hot, add the spice mixture and roast, stirring constantly, for about 5 minutes, or until the spices and chilies darken a few shades. Let the spices cool and then grind them into a fine powder in a coffee grinder in batches. Transfer the mixture to jar with a tight lid and store in a cool place. The sambar powder should keep for a few months.

Yields roughly 2 cups.

Other spice blends from Lisa's Kitchen:
Massaman Paste
Harissa
Chana Masala Powder
Garam Masala