This recipe is enough for one load of sambhar. You can make extra and store it in an airtight container.
• ¼ tsp urid dal
• 5 fenugreek seeds
• ½ tsp coriander seeds
• 4 pinch turmeric
• 4 pinch black pepper
• 4 pinch cinnamon
• 4 pinch asafoetida
1. Dry roast all the spices.
2. Grind together and use or store.
3. Chilli can be added if required.
