|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 141g||51%|
|Dietary Fiber 61g||218%|
|Total Sugars 15g|
|Vitamin C 36mg||179%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Indian cuisine includes a wide variety of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group, and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions. There has also been Middle Eastern and Central Asian influence on North Indian cuisine. Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies.
Masala refers to any of a number of spice mixtures ground into a paste or powder for use in Indian cooking.
In South India, sambar is eaten with plain boiled rice (staple food of Indian cuisine), idlis, vadas, and dosas, amongst other things. The main ingredient in sambar is sambar masala.
Sambar masala uses cumin and coriander, two of the most important and frequently used spices and flavorings in Indian cuisine.
1/2 cup coriander seeds
1/4 cup cumin seeds
1/4 cup large split yellow lentils (chana daal)
1/4 cup black gram (urad daal)
1/4 cup fenugreek seeds
1/4 cup whole black peppercorns
1/4 cup dry red chile flakes
1/4 cup dessicated coconut
1/4 cup mustard seeds
20 dried curry leaves
2 tablespoons tumeric powder
2 teaspoons asafetida powder
Gather the ingredients.
Roast all the ingredients—except the asafetida—on a hot griddle until they begin to release their aroma.
Cool on a tray.
Add the asafetida and grind into a fine powder.
Store in an airtight container and enjoy.