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Sauces and Condiments

Sambar powder

The dosa is a hugely versatile food. In India, it can be a light snack or a meal in itself. It can be made light and lacy or thick and substantial. It can take a simple five minutes to prepare ... Read more

Total time: 15 minutes | Makes 1/2 cup
  • 2 teaspoons chana dal
  • 2 teaspoons urad dal
  • 1 teaspoon toor dal
  • 1 teaspoon cumin seeds
  • 1 tablespoon oil
  • 1/4 cup coriander seeds
  • 1/4 teaspoon fenugreek seeds
  • 6 to 8 dried red chiles
  • 1/2 teaspoon asafetida

Step 1Place the chana dal, urad dal, toor dal and cumin seeds in a small skillet and toast over medium-high heat until the dals turn a few shades darker and release their aroma, about 2 minutes. Cool to room temperature.

Step 2Heat the oil in a skillet over low heat and add the coriander seeds, fenugreek seeds, chiles and asafetida. Stir constantly until the spices release their aromas and turn brown, 1 minute. Turn off the heat and cool to room temperature.

Step 3Grind the spices and dals to a coarse powder and store in an airtight, clean and dry jar away from direct light and heat. This mixture should keep its potency for at least 6 months.

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