Recipe - Sambhar Powder (Indian Curry)

10 Dried red chilies
25 g (1 oz) coriander seeds
20 g (Three fourths oz) cumin seeds
15 g (One half oz) black peppercorns
1 teaspoon Mustard seeds
15 g (One half oz) fenugreek seeds
One fourth teaspoon Ground asafetida
1 tablespoon Ground turmeric
15 ml (1 tbsp) oil
25 g (1 oz) yellow split peas
(channa dal)
25 g (1 oz) white gram beans
(urad dal)

This hottish powder is widely used in southern Indian Brahmin cooking,
which is vegetarian, to flavor pulses, braised and stewed vegetables, and
sauces. The dal in the blend give it a nutty taste, and also serve as a
thickening agent.

Remove the seeds from the chilies. Heat a heavy frying pan and dry roast
the whole spices over a medium heat for about 5 minutes. When the seeds
stop spattering, add the asafetida and turmeric and stir for a minute
longer. Remove the mixture to a dry bowl, add the oil to the pan and fry
the split peas and gram beans until they darken, stirring frequently to
prevent burning. Add them to the bowl of spices, mix well and grind when
cool. Stored in an airtight container, the powder will keep for 34 months.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0670834378 The book is lavishly illustrated with full color
photographs of the herbs and spices whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MCRecipe Digest V1 #615
by "Mary Spyridakis" MSpork@msn.com on May 16, 97