2tablespoonsArhar dal (toor dal or split pigeon peas)30 grams
2tablespoonsChana dal (Split bengal gram)25 grams
2tablespoonsWhole Urad dal (Black lentils), skinless 30 grams
2teaspoonsMustard seeds7 grams
2teaspoonFenugreek seeds (methi dana)6 grams
1tablespoonsCumin seeds10 grams
4teaspoonsBlack peppercorns12 grams
Instructions
First prep the chilies. Remove and discard the stems of dried chilies.
Wipe down the chilies using a damp paper towel. Spread it on the kitchen towel and let it dry out. Or keep in the sun if possible. This step is optional and it depends on how dusty or dirty your chilies are.
Start dry roasting everything one by one on medium-low heat. Take coriander seeds in a pan and dry roast with stirring constantly until they are golden brown. Once roasted they will be super aromatic. Remove it to a plate.
Next dry roast lentils (toor dal, chana dal, and urad dal) separately until light golden in color. Remove it to the same plate.
Next dry roast mustard seeds. Once roasted they turn lighter in color (almost white-gray hue on them) and they start to splutter. Remove it to a plate as soon as it starts to splutter.
Next are methi seeds and roast until golden brown. Do not burn them otherwise they taste weird.
Next, dry roast cumin seeds until darker in color and become aromatic.
Dry roast peppercorns for around 2 minutes, there won’t be any color change.
Dry roast dried red chilies until warm and moisture-free. Make sure not to over-roast or burn them otherwise you’ll start sneezing.
Let all the dry roasted spices cool down completely to room temperature.
Then transfer them to a blender or grinder and make a smooth powder.
Notes
Always dry roast on medium-low heat.
Keep stirring constantly while roasting for even browning.
Do not burn the spices and lentils while dry roasting. The flavor of burnt spices may ruin the flavor of sambar powder.
The color of sambar powder depends on the type and amount of chilies you’ve used.
Let the spices cool down completely before grinding otherwise the steam from the warm spices will create moisture in the masala and reduces the shelf-life of the spice mix.
Storage: Store in a dry, clean airtight container and keep in a cool, dry space away from sunlight. If the climate is humid then store it in the refrigerator.