On a hot dry skillet, add coriander, peppercorns, methi, cumin, garam masala, Chilis, Chana Daal, Rice, and mustard seeds and slow roast for 10 minutes.
Grind and add to processor.
Put oil in a pan and heat until hot. Add garlic, tomato, ginger, curry leaves, coconut powder, tumeric, and hing. Mix and just heat. Put into processor and process adding enough water to make a thick paste.
Serving
Suggestions
Add a Cup when preparing Sambhar (see Sambhar recipe). Can be frozen.
Originally Submitted
2/19/2011
0 Out of 5 from
0 reviews
You can add this Sambhar Masala recipe to your own private DesktopCookbook.
