Why You’ll Love This Recipe
Sambar masala is the soul of South Indian cooking—a fragrant, fiery, deeply savory spice blend that gives sambar its signature character. Toasty lentils, warming spices, and a hint of curry leaf come together to create a masala that’s just as essential to a bowl of sambar as the vegetables and tamarind. Whether you’re pouring it over idli, dipping dosa, or stirring it into a weeknight soup, this spice blend packs pure comfort in every spoonful.
Growing Up with South Indian Food
Growing up in Southern California, sambar wasn’t part of my Gujarati heritage—but it was definitely part of my life. My family made sambar at home often, and visits to South Indian restaurants were a monthly ritual. Dosa without sambar? Unthinkable. Even though I’m not South Indian by background, sambar masala has always felt like a part of my food identity. Now, I’m starting to explore just how versatile this spice can be—from jazzing up rice cakes to infusing depth into a ramen broth. Making it fresh at home feels like bottling up a piece of nostalgia—with room to invent something new.
Authentic South Indian Sambar Masala
4
servings30
minutes40
minutesThis homemade sambar masala is bold, earthy, and packed with roasted lentils, spices, and curry leaves—perfect for sambar, dosa, or even creative twists like ramen!
Ingredients
2 tbsp toor dal
2 tbsp chana dal
2 tbsp urad dal
1.5 tbsp cumin seeds
1 tsp turmeric
15 curry leaves
1.5 tbsp coriander
1 tsp fenugreek seeds
10 dried red chilis (optional)
Directions
- Rinse the lentils
- Turn on a pan to low/medium heat
- Roast the lentils (and chilis if you’re using them), stirring often, until there is an aroma and color to the lentils
- Add the coriander and fenugreek, stir for a couple of minutes
- Add the curry leaves and stir for a minute
- Turn off the heat, add the turmeric, and place in your grinder (coffee grinders work great)
- Store in a jar for several months at room temperature
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