Sambar Powder

Sambar Powder

Roasty, lentil-rich, and chile-warm, this is the blend for South Indian sambar. Roasted toor dal gives it body and a toasty, nutty depth, and it helps thicken the pot as it cooks. Coriander and dried red chile carry the warmth, while fenugreek and curry leaf add an earthy, slightly bitter edge. Mustard seed, cumin, and asafoetida round it out with a savory backbone.

How to use it
Stir a spoonful into simmering toor dal and vegetables along with tamarind, and let it cook for about 10 minutes so the roasted dal softens and thickens the pot. Finish with a tempering of mustard seed and curry leaf in hot oil or ghee if you like. Start with 1 to 2 teaspoons per cup of cooked dal and adjust to taste.

Try it with:

• Sambar with drumsticks, pumpkin, eggplant, okra, or shallots
• Lentil-vegetable stews
• Tamarind-based dishes
• Potatoes, squash, and other roasted or braised vegetables
• Rasam-style broths

Ingredients
Roasted toor dal, coriander, dried red chiles, fenugreek, curry leaf, mustard seed, cumin, and asafoetida.

Packed by weight, sold by the ounce.

These are made in small batches, so availability is always limited and they may take a little extra time.