Pathare Prabhu Sambhar Masala – I made this sambhar masala from scratch using the recipe in the book “Pangat” as a guidance. I didn’t have Nagkesar (cobra saffron) or Dagad Phool (black stone flower) so I did omit that. I also didn’t have wheat grain and it is not something we can readily find in UK supermarkets so I omitted that too. If you plan well in advance then most of intercontinental shops online have these ingredients available. I would love to try it with Nagkesar and Dagad Phool later someday because am sure it lends a different dimension to the flavour of masala altogether.
This recipe makes a huge batch so I would suggest to go for half the quantity when making for the first time. I did all the roasting and grinding in two batches as my blender couldn’t fit everything in one go.
How long does Sambhar masala last ?
Homemade sambhar masala usually has shorter shelf life than store bought ones. I have successfully stored it without losing its flavour for 6 months, anything beyond that and we risk comprising the perfume and original flavour of this masala.Print
Pathare Prabhu Sambhar masala