This blend is inspired by flavors of Southern India, particularly sambar. The curry leaves are fantastic as a grounding earthy note, and the sumac adds a nice acidity to the blend. The beans that are a part of the blend are easy to find at any Indian or Pakistani grocery, or online.

 

Tamil

Author
Christian Leue
Servings
Makes about 1 1/4 cups/130 grams
Category
Spice Blend

Ingredients

  • 15 grams hulled black chickpeas (chana dal)
  • 15 grams hulled black gram (urad dal)
  • 5 grams fenugreek seed
  • 5 grams tellicherry black pepper
  • 30 grams dhania
  • 15 grams cumin
  • 10 grams mustard seed
  • 3 grams asafoetida
  • 2 grams curry leaves
  • 10 grams Aleppo pepper (or sub a milder or hotter chile as per your tastes)
  • 5 grams sumac
  • 10 grams amchoor
  • 5 grams turmeric

Directions

  1. Toast the chickpeas and black gram, fenugreek seed, black pepper, and dhania in a skillet over medium heat. Stir constantly and stop when they smell fragrant (about 2-3 minutes). Remove to a cool bowl.
  2. Toast the cumin, and mustard seed in a skillet over medium heat. Stir constantly and when they smell fragrant and start to pop (about 2 minutes), add the asafoetida and stir for 10 more seconds. Remove to a cool bowl.
  3. Finely grind the contents of the first bowl. Coarsely grind the contents of the second bowl along with the curry leaves. Then mix together with the remaining spices.
  4. Store in a tightly sealed container away from heat and light. Best used within 1 year.

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