Sambhar powder

This spice mix is used for the South Indian Moong Sambhar (see here). The secret is to roast the spices and lentils individually or in similar groupings so that you can get them perfectly toasted before grinding. Don’t be tempted to rush this stage or walk away from the pan at any time, otherwise it won’t taste anywhere near as good. For more on toasting spices, see here.

Makes 200g

40g (½ cup) coriander seeds

2 tbsp cumin seeds

8 dried red chillies, stalks removed

1½ tsp fenugreek seeds

1 tbsp black peppercorns

2 tbsp chana dal or toor dal

1 tbsp urad dal

6–8 fresh or dried curry leaves

½ tbsp mustard seeds

½ tbsp asafoetida

½ tbsp ground turmeric

1 Heat a dry frying pan over a low heat and toast the coriander and cumin seeds, stirring for 1–2 minutes until they become fragrant and change colour. Transfer to a large plate and set aside.

2 Wipe the pan clean and toast the red chillies, stirring until they change colour and release a pungent smoky aroma. Transfer to the same plate.

3 Add the fenugreek seeds and toast, stirring until they turn brown. Transfer to the same plate. Repeat the process with the black peppercorns, stirring until aromatic. Add the chana dal to the pan and toast, stirring frequently. The chana dal takes longer to cook and should turn a uniform golden brown colour. Transfer to the same plate. Add the urad dal to the pan and repeat as above.

4 Add the curry leaves and toast until the leaves become crisp. Transfer to the same plate. Last but not least, add the mustard seeds and toast until they have finished popping. Transfer to the same plate.

5 Take the pan from the heat and add the asafoetida, stirring quickly – the colour just needs to change and the aroma to be released. Remove and set aside.

6 When the plate of spices has cooled to room temperature, transfer to a spice grinder or powerful blender with the turmeric and grind or blend to a coarse powder, not too fine. You may need to do this in several batches.

7 Allow the sambhar powder to cool again if it got hot in the blender, then mix thoroughly and store in a clean airtight jar in your cupboard, ready for sambhar recipes. It keeps for up to 3 months.