Ingredients:
1/4 cup Chana Dal (Bengal Gram)
1/4 cup Coriander Seeds
2 Sprigs Curry Leaves
1 teaspoon Fenugreek Seeds
1 teaspoon Mustard Seeds
2 tablespoons Cumin Seeds
2 teaspoons Black Peppercorns
1 inch pieces of Cinnamon
¼ cup Dry Red Chilies
4 tablespoons grated Dry Coconut
1 teaspoon Turmeric Powder
Method:
Dry roast coriander seeds and curry leaves in a pan over low flame until you smell aroma of coriander seeds turn slightly light brown. Transfer them to a plate. Now one by one roast chana dal , mustard seeds, fenugreek ,cumin seeds, black peppercorns and cinnamon, also roast dry red chilies , grated dry coconut. Let the roasted spices and coconut cool at room temperature , then transfer to a grinder jar. Add turmeric powder and grind them in a blender or grinder until slightly coarse texture. Your Sanbar Masala is ready.
