Sambhar Powder

This spice blend is found in every south Indian home. Ready-made sambhar powder is available in India but you can make your own quite easily as it is not as readily available in the West. It goes mainly into sambhar or south Indian dal, or into vegetable dishes.

1 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon toor dal
1 teaspoon split black lentils (urad dal)
1 teaspoon ground turmeric
¼ teaspoon asafoetida

1 Heat a heavy-based pan over medium heat, add the whole spices one by one, and dry-toast. Keep the heat low and stir constantly to stop them from burning. The seeds will crackle and fly out so beware! When they have darkened “and begin to smoke, tip each spice into a bowl.

2 In the same pan, dry-toast the toor dal for 5–6 minutes until it starts to change color, then tip this into the toasted spice mix. Dry-toast the urad dal for 4–5 minutes and add this in as well.

3 Leave the mixture to cool completely, then add the turmeric and asafoetida and grind in a spice mill or mortar and pestle until fine. Store in an airtight container in a cool, dark place and consume within 6 months.”