Step 1

Clean dals, coriander seeds and cumin.

Step 2

Heat a pan and regulate the flame to low.

Step 3

The entire roasting should happen on a low flame which brings out the aroma from each ingredient.

Step 4

Dry roast chana dal, urad dal, toor dal and red chilies until golden. If you are making this in large quantity then roast each ingredient separately until deep golden.

Step 5

Add coriander seeds and methi seeds.

Step 6

Saute till the coriander turns crunchy and lightly roasted. By then methi seeds also turn slightly dark & aromatic.

Step 7

When you begin to smell the methi seeds nice, add curry leaves and stir well until they turn crisp.

Step 8

Then add cumin and saute until it turns crunchy. Turn off the stove.

Step 9

At the end of this step, you should have deep roasted dal, methi, coriander seeds, crisp red chilies & curry leaves.

Step 10

Add turmeric and hing. Transfer to a wide plate and cool completely.

Step 11

Add these to a blender jar.

Step 12

Make a fine powder. Cool completely and store in a airtight glass or steel jar.

Step 13

Use sambar powder as needed. It keeps good at room temperature for 3 months.