In which I finally use my new spice grinder (Sambhar Curry)

My mom bought me a Cuisinart spice grinder for Christmas. I appreciate the heft and visual appeal of a mortar and pestle, but oooh, this thing is so much better. The first thing I made with it was a batch of Sambhar curry powder, which I used to season a vegetable-lentil dish (recipe below). The recipe below made about an additional half-cup which has stored well and smells like - oh, heaven. Wish I could photograph the fragrance.

I consulted a few recipes and used what I had on hand, so my spice mix may not match the one in your recipe book - but trust me, it's delicious. One ingredient you can't skip is the fresh curry leaves, which is a drag since I have to go across town to find those.

Note about curry leaves. "Curry" means a yummy spice blend used in Indian cooking. And curry leaves are used in some curries but other than that, as far as I can tell, they are a different thing. Curry leaves don't taste like "curry." (Yes, I ask the stupid questions so you don't have to!)

Sambhar Curry Powder

2 tsp whole cumin seed

6 Tblsp. whole coriander seed

8 curry leaves (fresh)

1/2 tsp. asafetida seeds (or powder)

1 1/2 tsp. whole fenugreek seed

2 tsp. turmeric (powder)

2 tsp. whole mustard seed

1 1/2 tsp. red chili (I used powder)

20 peppercorns

Heat a cast iron skillet (or similar) to medium heat on stovetop and dry roast each of the whole spices separately, putting roasted spices into one bowl together. To dry roast, use a spatula to turn the spice for just a minute or two. Curry leaves will become crisp and dry (but not burned). Seeds will begin to brown and pop when done. You probably don't have to roast the powders unless you get in the groove and feel like it.

roasted spices ready for the spice mill

 When all spices are roasted, grind into a fine powder using your spice grinder. (wheee!) Can be stored in an air-tight container at room temperature for several months.

We've used this mix in several recipes that call for curry. It's sweet and fragrant and fresh-tasting. But the recipe I originally made with it is inspired by the South Indian Lentils and Vegetables recipe in Indian, Deliciously Authentic Dishes. I'm almost embarrassed to site the book since I doubt they'd recognize my version of their recipe. But - it was delicious!

Sambhar Lentils and Vegetables

4 Tblsp. vegetable oil

6 curry leaves

2 cloves garlic, crushed

Sambhar curry powder (2-3 teaspoons)

1 cup dried split red lentils (masoor dahl)

1/2 tsp. turmeric

about 2 cups water (or 1 cup water 1 cup coconut milk) [the original recipe calls for dessicated, unsweetened coconut]

about 2 tsp tamarind cake soaked in about 1/2 cup of very hot water for about 20 minutes [or 4 tablespoons tamarind syrup]

About 3 cups raw vegetables of your choice - for example, zucchini, green beans, onion, and carrots

15 oz can whole tomatoes, drained and chopped

for finish:

2 cloves garlic, finely sliced

handful fresh cilantro

Heat the oil in a heavy saucepan or dutch oven. Fry the curry leaves and garlic until slightly brown. Add lentils, curry powder, turmeric and water / water coconut milk mix. 

Simmer until lentils are mushy. Add vegetables, tamarind juice/pulp, and tomatoes. Cook until vegetables are slightly crunchy. 

In a small skillet, fry the garlic slices and fresh cilantro. Pour over lentils and vegetables. Serves 4 with leftovers.