Coriander Seeds 1 cup
Dried Red Chiles 1 – 1 1/2 cup
Black Peppercorns 1 tbsp
Cloves 1 (optional)
Cumin Seeds 1 tbsp
Cinnamon 1 – 1 1/2 inch stick
Toor Dal 2 tbsps
Method of preparation:
Heat heavy bottomed skillet on medium-high heat.
Roast each ingredient seperately until aromatic and change color.
Grind all ingredients in a mixture into fine powder.
Store tight and refrigerate for further use.
Notes: Some sambar mixtures also call for fenugreek seeds, sesame seeds, mustard seeds, tamarind, turmeric… It completely depends on how you make your sambar.