Home made South Indian Sambhar Masala (Authentic Spice Mix for Lentil Soup)

I have always wondered how an authentic sambhar is prepared. My mom and I would ask any Southie we would see around but never managed to hit the recipe on the right note. Our Sambhar always had a North Indian touch to it which tasted great but it was frustrating to not be able to replicate the taste at South Indian restaurants despite our efforts. Recently, I met my husband's friends' wife and she guided me right. She told me the recipe verbally and on the go but it got stamped on my memory - engraved!

Here it goes:

Ingredients:
1. 6 tsp coriander seeds
2. 2 tsp urad dal (white gram lentil)
3 2 tsp moong dal
4. 2 tsp chana dal (yellow split gram)
5. 2 tsp cumin seeds
6. 1 tsp methi seeds (fenugreek)
7. 1-2 cinamon stick
8. 4-5 cloves
9. 5-7 dried red chili
10. 1/2 tsp heeng
11. 1 inch mace (this is my addition)
12. grated coconut 1/4 cup (this is my addition)

Instructions:
1. Dry roast everything.
2. Make a powder using a blender.
3. Store in an air tight container

Verdict: Dry roasting is not a great idea. Consider frying in oil to easen the grinding process. This masala or spice mix tasted similar to the store bought one (MDH brand found at Indian grocery stores) but the satisfaction of having made it at home was immense.

Typical vegetables used in sambhar are: radish, beans, carrot, green pepper, and squash.

Sambhar (Spicy south Indian lentil stew)

Sambhar is a popular South Indian and Sri Lankan dish liked by North Indians the same. Sambhar is a vegetable stew or chowder based on a broth made with tamarind and toovar dahl.
South Indian food, people, and culture are inexorably linked to a ubiquitous dish as in idli (rice cakes) and sambhar, sambhar and rice and so on. Each state in the South prepares it with a typical variation, adapted to its taste and environment.
Sambhar is my all time favorite. A lot of things changed but my liking for sambhar never did. Sambhar was the first few things I learned to cook.

No preparation required. Serves 4-6. But I can finish this all by my self :P

Ingredients:

1. 7 fists arhar/toor dahl
2. 1/2 teaspoon turmeric powder
3. 2 teaspoons salt.
4. 1 tablespoon minced garlic
5. 1/2 tablespoon minced ginger
6. 1 small onion, chopped
7. 1 small tomato, chopped
8. 1/2 zucchini or bottle gourd cut in inced sized squares. You can also add okra, eggplant, drum sticks if you want.
9. 3 teaspoon sambhar masala. I used MDH.
10. 2 tablespoons olive oil
11. 1 heaping teaspoon mustard seeds. I like to add fenugreek seeds and asafoetida as well but my mom butted in and didn't let me this time. ;-)
12. 4-5 fresh curry leaves
13. 1 dried red chili
14. Tamarind pulp (imli ka saar)
15. 1 green pepper, chopped into inched sized squares.

Instructions:

For the dahl
1. Soak arhar dahl in water for about 15 mins. Wash and then put it in a pressure cooker.
2. Add turmeric powder and salt.
3. Add water water to this - about a finger's depth of water from the dahl to the surface.
4. Cover the lid of the pressure cooker and let 2 whistles to blow.

For the masala
1. Heat olive oil in a pan and when hot, add mustard seeds.
2. When the seeds splutter, add curry leaves and red chili.
3. Add onions and fry until they turn golden brown.
4. Add ginger and garlic and fry for a few minutes. Then add tomato.
5. When the tomato is al dente, add green pepper, zucchini, and sambhar powder.
6. Add tamarind pulp.
7. Cover and cook until all vegetables are al dente.

When the pressure cooker's lid opens, add the masala and boil with an open lid for about 5-10 minutes.

Server hot with steamed white rice and roasted potatoes for lunch. Alternatively, you can have this with idli (rice cakes) or dosa (Indian crepe) which I will show you how to make in another post.