Ingredients

• 1 tablespoon oil
• 2 tablespoon channa dal
• 2 tablespoon urad dal
• 2 tablespoon cumin seeds/jeera
• 1 teaspoon mustard seeds
• 1 teaspoon methi/fenugreek seeds
• pinch of asafoetida
• 1/4 cup dried coconut another option: You can skip adding dried coconut now and add fresh coconut when making sambar
• 1/2 cup coriander/ dhania
• 60 to 65 byadgi red chillies or 35 byadgi and 25 to 30 other variety

Instructions

1. Heat oil in a pan on medium high heat.
2. Once the oil is hot enough, add channa dal and urad dal. Fry it until it turns golden brown.
3. Now add hing, mustard seeds, jeera, methi seeds and red chillies. Fry this until the red chillies becomes warm.
4. Add coriander seeds and dried coconut. Fry it for another 45 to 50 seconds.
5. Turn of the heat and let it cool completely.
6. Then grind this to a fine powder. Put the powder in the pan and mix it really well.
7. Now the sambar powder is ready. Store it in a container and use it to make sambar.
8. Enjoy!