This is a beautiful, full-flavoured spice blend. It's also a little unusual in that it contains ground roasted split peas. I don't us sambhar masala all that often, but every time I do I'm reminded of how much I like it and tell myself I should find more excuses to use it. I think sambhar masala and balti masala are probably my two all-time favourite spice blends.

Sambhar Masala

From 660 Curries by Raghavan Iyer

Ingredients

• 1/2 c. firmly-packed fresh curry leaves
• 1/2 c. dried red Thai or cayenne chiles, stems removed
• 1/4 c. yellow split peas
• 1/4 c. coriander seeds
• 2 Tbsp. cumin seeds
• 1 Tbsp. fenugreek seeds
• 1 Tbsp. mustard seeds
• 1 Tbsp. white poppy seeds
• 2 (3") cinnamon sticks, broken
• 1 Tbsp. sesame or canola oil

Directions

1. Combine all of the spices and drizzle with oil. Toss to coat well.
2. Heat a pan over medium-high heat.
3. Add the oiled spices and roast, stirring constantly for 3-4 minutes.
4. Transfer to a plate to cool.
5. Once mixture is completely cool, grind (in batches if necessary).