Pathare Prabhu Sambhar Masala

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.

Pathare Prabhu Sambhar Masala

• Author: Hazel
• Prep Time: 30m
• Total Time: 42 minute

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Description

Pathare Prabhu Sambhar masala

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Ingredients

4 cups coriander seeds

3 tbsp cumin seeds

3 tbsp caraway seeds (shahjeera)

2 ½ cups packed dried Byadgi chillies

½ cup wheat

½ cup split Bengal gram (chana dal)

3 tbsp black mustard seeds

1 ½ tbsp fenugreek seeds

20 cloves

10 green cardamoms

3 black cardamoms

4 star anise

6-inch stick of cinnamon

2 whole nutmegs (1 tbsp)

2 pieces mace

15 pieces cobra saffron (nagkesar)

2 tbsp black peppercorns

1 tbsp black stone flower (dagad phool)

6 bay leaves

2 tsp asafoetida powder

3 tbsp turmeric powder

2 tbsp poppy seeds

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Instructions

1. Dry roast the Bengal gram, chillies and poppy seeds separately until they smell toasty. Take off the heat and cool. Mix in the remaining spices.

2. Grind all ingredients together into a fine powder. Store in an airtight jar for up to 6 months.

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