Home made Sambhar is the best as all the spices are roasted to perfection.
I prefer using mung dal or tuvar( split pigeon peas) instead of chana dal as its lighter on the stomach and digestion.
Well it’s a matter of choice and taste!
Also I use more dal in the powder so that the Sambhar is thicker.
It’s always better to spread the ingredients in several plates and keep it under direct sunlight.
This way the spices remain crisp.
3/4+3/4 – Guntur and Bedgi chillies.(for the spice and colour)
Pepper corns-1 table spoon
Tuvar dal -3/4 cup
Urad dal-1/4 cup
Coriander seeds-1 cup
Fenugreek/Methi seeds-3 table spoons
Asafoetida/Hing-1 table spoon
Turmeric/Haldi- 1 table spoon
Mustard-1/2 table spoon
Coconut oil-1 spoon.
1.Just rub some oil to your palms and move your hands amongst the crisp sun dry chillies so that they are coated lightly with oil.
Now in a heavy bottomed pan roast the red chillies on medium flame until they turn crisp.
2.Now one by one roast the coriander,cumin, Methi and pepper corns until you get a nice aroma.
3.Take care to see that they are roasted uniformly on medium flame and don’t get burnt.
4.Finally roast the dal followed by urad dal.
Allow tocool and dry grind them to not so smooth or coarse texture.
5.Mix in the turmeric and asafoetida powder and store in an air tight container.
Cook sambhar with love and Enjoy home made Sambhar with family…