This is the spice blend used to flavour sambhar. It’s fun to make. There’s the great smell of all the seeds roasting, and then they smell doubly good when you grind them. If you like sambhar as much as we do, then you?ll be making this often…
NOTE: Dal is the common term for fried split beans. Toovar dal is a deep gold colour and about the size of a fresh green pea; masur dal is a pinkish-orange in colour and is flat like lentils. Both are available from South Asian grocery stores.
Use to flavour sambhar.
Heat a small cast-iron skillet over medium-high heat. Roast each ingredient separately (because they cook at different rates), roasting until well browned and aromatic, then transfer to one large bowl. When all are roasted, use a spice grinder (you will probably have to work in batches) or a mortar and pestle and grind them finely. Let the powder cool completely before storing it in a well-sealed glass jar.