This is my mother’s sambhar masala. I try out new masalas that I get from my friends but I seem to always come back to this one. Please note that the dagadphool is not star aniseed which has a pungent aroma, this is more like black and white stands, smells mild.
Ingredients:
¼ cup dhania(coriander seeds)
1 ½ tbsps chanadal
1 ½ tsps urid dal
¼ teaspoon hing (asafoetida)
1 ½ tsps jeera
8 seeds methi(fenugreek)
¼ cup dry grated coconut
8 byadgi red chillies (you can use any kind but then adjust the number for pungent you need)
3 sticks of dalchini (cinnamon) 1 inch each
dagadfool 1 tablespoon (optional)
Method:
1) Roast grated coconut
2) Roast dhania and red chillies with a liitle oil
3) Roast rest of the ingredients individually with a liitle oil
4) Cool and dry grind
PS Roast on low flame till you get a fragrance.
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