Homemade Sambar Masala

Preparing the Spice Mix

1. Step 1

   Heat a pan over medium flame. Dry roast chana dal, urad dal, and toor dal together until they turn golden and release a nutty aroma. Stir continuously to prevent burning.
2. Step 2

   Once the lentils begin to change color, add cumin seeds, fenugreek seeds, black peppercorns, mustard seeds, red chillies, and curry leaves. Continue roasting everything until the curry leaves are crisp and the spices are aromatic.
3. Step 3

   Set aside.
4. Step 4

   In the same pan, add coriander seeds, ajwain, cinnamon, cloves, and fennel seeds. Dry roast this mixture until slightly browned and fragrant. Remove from heat.
5. Step 5

   Let the roasted ingredients cool completely. Then transfer them to a mixer or spice grinder. Add hing (asafoetida), turmeric powder, black salt, and regular salt.
6. Step 6

   Pulse the mixture until you get a coarse, slightly gritty powder. Do not grind it too fine.