Ingredients:

• 1.5 cups Dhania seeds(coriander seeds)
• 3/4 cups split Chana dal
• 3/4 cups split Urad Dal
• 1/2 cup Toor Dal
• 1/4 cup (uncooked) Rice
• 1 tbsp Jeera seeds
• 1/2 cup dry Coconut powder

Method:

1. Dry roast dhania seeds, jeera seeds and coconut powder on a low fire until the coconut powder turns medium brown. Keep this aside.
2. Dry roast the rest of the ingredients until the chana dal turns light brown.
3. Now, mix all the ingredients and allow them to cool.
4. Grind them into a fine powder. Store it in an air-tight container. It stays fresh for one month. This can be used as sambar masala.

Recipe courtesy of Raghavendra kulkarni