What it is
Sambar powder is unusual among spice blends because it includes roasted lentils, chana and toor dal, alongside the spices. The dals add a nutty depth and a little body that helps thicken the sambar, something a pure spice blend cannot do.
Around them sits a coriander-forward mix of dried chilli, fenugreek, pepper, cumin, curry leaves and turmeric, roasted and ground to a fragrant powder.
The blend
Makes a medium jar, enough for several pots of sambar. Coriander and the dals are the bulk; fenugreek and chilli set the character.
- Coriander seeds · the bulk4 tbsp
- Chana dal2 tbsp
- Toor dal1 tbsp
- Dried chilli6
- Fenugreek seeds · use sparingly1 tsp
- Black peppercorns1 tsp
- Cumin seeds1 tbsp
- Curry leavesa sprig
- Turmeric1 tsp
Go easy on the fenugreek, a little gives the characteristic edge, too much makes the whole blend bitter.
How to make it
1 · Dry-roast in stages
Roast the coriander, dals, chilli, fenugreek, pepper and cumin over low heat until the dals turn golden and everything is fragrant. Roast the curry leaves briefly until crisp.
2 · Cool completely
Let it all cool so the powder grinds dry and keeps well.
3 · Grind with the turmeric
Grind to a fine powder, adding the turmeric. Sieve and re-grind any coarse dal bits.
4 · Store airtight
Keep in a dry, airtight jar. It stays fragrant for a couple of months.
Stir 2 to 3 teaspoons per pot into the cooked dal and tamarind as the sambar simmers, so the powder blooms and thickens the stew.
Why these spices
The clever part is the roasted dal: toasting chana and toor dal adds a nutty, savoury depth and a little starch that gives the sambar body, so it is flavour and thickener in one. Fenugreek brings the characteristic faint bitterness, used sparingly, and roasting the whole mix develops the aromas through the Maillard reaction. Freshly ground, it is far more fragrant than a supermarket packet.
The honest note
This is one of the more wholesome blends, since the roasted dals add a little plant protein and fibre along with the spices. Nothing to caveat beyond freshness. A homemade batch tastes noticeably better than jarred sambar powder, which is often stale and heavy on cheap chilli.