White Scribbled Underline
Add Bengal gram lentils and split and skinned black lentils (white urad dal) to a flat, large and wide pan.
Roast on medium-low heat until they’re golden brown in color. Keep aside.
Add coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, and black peppercorns to the same pan
Roast on medium-low heat until they are lightly browned and fragrant (3-4 minutes).
Add Kashmiri dry red chilies to the same pan and roast on medium-low heat until they are crisp. Keep aside.
Add curry leaves to the same pan and roast on medium-low heat for 2-3 minutes until they are crisp. Keep aside.
Cool the roasted ingredients completely.
Add the roasted ingredients to a spice grinder along with asafoetida.
Grind to make a fine powder.
HOMEMADE SAMBAR POWDER IS READY!