Sambhar Masala Recipe

Name: Sambhar Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons vegetable oil; 1 teaspoon black mustard seeds; 1 teaspoon fenugreek seeds; 2 teaspoons cumin seeds; 1 teaspoon black peppercorns; 2 tablespoons coriander seeds; 1/4 teaspoon asafoetida powder; 1 teaspoon turmeric powder; 2 teaspoons channa dal (split gram lentils); 2 teaspoons Urad Dal (split black lentils); 2 teaspoons split yellow lentils (toor dal); 20 fresh curry leaves, if available; 12 whole dried red chilies, stalks and seeds removed,to taste

Servings: persons

3 teaspoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
2 tablespoons coriander seeds
1/4 teaspoon asafoetida powder
1 teaspoon turmeric powder
2 teaspoons channa dal (split gram lentils)
2 teaspoons Urad Dal (split black lentils)
2 teaspoons split yellow lentils (toor dal)
20 fresh curry leaves, if available
12 whole dried red chilies, stalks and seeds removed,to taste

1
Heat one teaspoon of the oil in a heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds, cumin seeds, black peppercorns and coriander seeds.
2
Stir and roast for 3-4 minutes, reducing the heat if necessary to take care that the spices don't burn.
3
Add the asafoetida and turmeric powders, stir and remove pan from the heat.
4
Transfer spices to a bowl to cool.
5
In the same pan, heat the remaining 2 teaspoons oil and roast the three types of lentils for a couple of minutes.
6
When they start to colour add the curry leaves and dried chillies, and continue roasting until chillies have darkened, again taking care the contents do not burn.
7
Add the pan contents to the bowl and cool along with the spices.
8
In small batches, grind the spice mix in a clean coffee grinder until fine.
9
Store in a tightly closed jar away from heat and sunlight.
10
This will last from several months to a year.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 teaspoons vegetable oil, 1 teaspoon black mustard seeds, 1 teaspoon fenugreek seeds, 2 teaspoons cumin seeds, and more.

Yes, Sambhar Masala falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sambhar Masala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions