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Tangy Sambhar Powder
cup dried Thai, serrano or cayenne chilies
cup dried yellow split peas (chana dal), sorted
tablespoons sesame seed
tablespoon tamarind pulp or grated lime peel
tablespoon coriander seed
teaspoon cumin seed
teaspoon black peppercorns
Mix all ingredients in small bowl. Heat ungreased 6-inch skillet over medium-high heat. Place mixture in skillet, and roast 1 to 2 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty yet pungent aroma. Transfer to a bowl, and cool 8 to 10 minutes. Place 3 tablespoons roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Repeat with remaining blend. Mix well, and store in an airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes about 1 cup spice blend.
No nutrition information available for this recipe.
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