Sambhar Masala | Masala Box | Sanjeev Kapoor Khazana

Ingredients

2 teaspoons dried fenugreek seeds

1 cup coriander seeds

1½ teaspoons cumin seeds (jeera)

1 teaspoon mustard seeds

10-12 bedgi dried red chillies

20 curry leaves

¾ teaspoon asafoetida (hing)

½ teaspoon turmeric powder

Method

1. Dry-roast dried fenugreek seeds, coriander seeds, cumin seeds and mustard seeds in a non-stick pan till golden brown and fragrant.

2. Dry-roast dried red chillies in the same non-stick pan till fragrant. Transfer on a plate and cool.

3. Dry-roast curry leaves in the same non-stick pan till slightly crisp. Transfer on a plate and cool.

4. Grind together roasted ingredients, asafoetida and turmeric powder into fine powder.

5. Store in an air-tight container and use as required.