Sambhar Premix

 

Sambhar Premix

What you'll need:

1. Pigeon Pea (Toor Dal) - 4 tbsp 
2. Chickpea Lentil (Chana Dal) - 2 tbsp 
3. White Urad Dal - 2 tbsp 
4. Rice - 2 tbsp 
5. Cumin Seeds (Jeera) - 1 tbsp 
6. Dried Coriander seeds - 1½ tbsp 
7. Dried Fenugreek Leaves (Kasuri Methi) - 1tbsp 
8. Fenugreek Seeds (Methi Dana) - 1 tsp 
9. Dry Red Chilly - 2 to 3 
10. Curry Leaves - 10 to 12
11. Roasted Chickpeas (Roasted Chana) - 2-3 tbsp 
12. Desiccated Coconut (Dry Coconut Powder) - ¼ cup 
13. Tamarind (Imli) - 3 to 4 pieces (2 inch each) 
14. Asafoetida (Hing) - 1 tsp 
15. Turmeric powder (Haldi Powder) - 1 tsp 
16. Red Chilly Powder - 2 to 3 tsp 
17. Salt - 3 tsp
18. Sugar - 2 tbsp (Tip: Alternatively, you can skip adding Sugar in this Premix. But if you skip Sugar while making this Premix, do add some Jaggery while preparing Sambhar using this Premix recipe)

How to make?

• Firstly, wash Toor Dal, Chana Dal, White Urad Dal & Rice properly. Drain excess water.
• Now, dry them properly using kitchen towel or cotton cloth.
• Now, take thick bottom pan or non stick pan, dry roast all the above Dals & Rice mixture on medium flame, stirring continuously. Keep it aside.
• Now, dry roast all the ingredients from 5 to 13 for five minutes on low to medium flame & let it cool a little.
• Now, take a grinding jar, add both roasted mixtures (i.e. roasted Dals & roasted ingredients from 5 to 13), then add remaining ingredients from 14 to 18 & grind everything in a powder form.
• Finally, your Sambhar Premix is ready to be used or stored for 4 to 5 months at room temperature in an air tight jar/container.

*Makes Sambhar for 25-30 people

Enjoy your South Indian Food with this tasty Sambhar Premix!

Coming up next - Sambhar using Homemade Sambhar Premix