Thursday, May 8, 2008

Sambhar powder

1 cup senaga pappu (channa dal/Bengal gram)
3/4 cup coriander seeds
½ cup Zeera (cumin seeds)
3 dried red peppers
1 tsp Miriyalu (whole black pepper)
1/4 tea spoon Menthulu (Methi seeds/fenugreek)
a pinch of Hing (asafoetida)

Roast all the ingredients individually, add a pinch of hing and store in an airtight container at room temperature.

Use: This powder is used in sambhar or pulusu - tamarind and daal (lentil) based soups cooked with a variety of vegetables and onions. (see the soup section for complete recipe)

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