Sambaar masala is a robust and aromatic spice blend essential in South Indian cuisine, used to make sambaar, a traditional lentil-based vegetable stew. Sambaar is a staple dish across South India, typically served with rice, dosa, or idli. The key to its distinctive flavor lies in sambaar masala, which imparts a rich, tangy, and spicy taste to the dish, perfectly balancing the flavors of lentils, tamarind, and vegetables.
Sambaar masala is a complex blend of spices, and while recipes may vary depending on regional and family traditions, it generally includes coriander seeds, cumin seeds, dried red chiles, black pepper, fenugreek seeds, mustard seeds, and turmeric. Some versions may also include ingredients like curry leaves, cinnamon, clove, and asafetida for added depth. One of the unique ingredients in sambaar masala is toor dal or chana dal (split pigeon peas or chickpeas), which are roasted and ground along with the spices to give the masala a nutty flavor and help thicken the sambaar.
Sambaar masala is typically added during the cooking process to the base of tamarind water, lentils, and vegetables. It infuses the sambaar with its rich flavors, ensuring that every bite is layered with the complexity of the spices. The dish is often tempered with additional spices, such as mustard seeds and curry leaves, in hot oil at the end, further enhancing the flavor.