South Indian Spice Powder - Sambhar Masala, 3g carbs, 1g fiber

South Indian Spice Powder - Sambhar Masala
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
1 teaspoon urad dal -- (black gram dal)
1 teaspoon channa dal -- (made from hulled and split small chickpeas)
2 tablespoons coriander seed
1 teaspoon cumin seed
2 teaspoons black peppercorn
1 teaspoon fenugreek seed
10 dried red chiles
1 pinch turmeric -- (optional)

In a heavy dry skillet, roast the dals over medium-high heat, stirring constantly, for 5 to 8 minutes. Set aside. In the same skillet, dry roast the spices (except turmeric) over medium-high heat, stirring constantly, until aromatic, about 3 minutes. Set aside. In a spice grinder or large mortar, grind the dals to a powder. Grind the roasted spices to a powder, then grind the dried chiles to a powder. Combine the dal, ground spices, and chiles. Add the turmeric, if you wish. Store in a tightly sealed glass jar. This keeps well, but it does lose flavor over time, so it's best to make up a new batch after six months.

Note: Most seeds or pods benefit form dry-roasting before grinding in a spice grinder or mortar and pestle. Use the method described here to release the fragrant aromas of peppercorns and dried chile pepper flakes; spices such as cumin, fenugreek, cardamom, coriander, and black mustard seeds; and nuts and sesame and poppy seeds.

Makes approximately 2/3 cup (about 10 one-tablespoon servings).
Use as a spice mix in southern Indian recipes as directed.
Per Serving (excluding unknown items): 13 Calories; trace Fat (19.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Fat.
Nutr. Assoc. : 3092 0 0 0 0 0 0 0