This is my mother’s sambhar masala. I try out new masalas that I get from my friends but I seem to always come back to this one. Please note that the dagadphool is not star aniseed which has a pungent aroma, this is more like black and white stands, smells mild.
1/4 cup dhania(coriander seeds)
1 1/2 tbsps chanadal
1 1/2 tsps urid dal
1/4 tsp hing (asafoetida)
1 1/2 tsps jeera
8 seeds methi(fenugreek)
1/4 cup dry grated coconut
8 byadgi red chillies (you can use any kind but then adjust the number for pungent you need)
3 sticks of dalchini (cinnamon) 1 inch each
dagadfool 1 tbsp (optional)
1) Roast grated coconut
2) Roast dhania and red chillies with a liitle oil
3) Roast rest of the ingredients individually with a liitle oil
4) Cool and dry grind
PS Roast on low flame till you get a fragrance.