Recipe - Sambhar Powder

10 Dried red chilies
1 tablespoon Coriander seeds
2 teaspoon Cumin seeds
One half tablespoon Black peppercorns
1 teaspoon Mustard seed
One half tablespoon Fenugreek seeds
One fourth teaspoon Ground asafetida
1 tablespoon Ground turmeric
1 tablespoon Oil
1 tablespoon Channa dal (yellow split
peas)
1 tablespoon Urad dal (white gram beans)

The following spice mixtures are just samples of how to make each mixture.
There are many many varieties of each mixture and the below recipes can be
modified to fit individual tastes. Most will keep for 3 or 4 months.

Remove seeds from chilies. Dry roast whole spices for about 5 minutes. Add
asafetida and turmeric. Continue cooking, stirringly constantly for 1 min
longer. Remove mixture to a bowl set aside. Fry dals in oil until they
darken. Stir frequently to prevent burning. Add them to spices mix well and
grind when cool. Posted to TNT Prodigy's Recipe Exchange Newsletter by
crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997