Clean lentils, coriander seeds and cumin seeds.

Heat a pan and regulate the flame to low.

The entire roasting should happen on a low flame which brings out the aroma from each ingredient.

Dry roast chana dal, urad dal, toor dal and red chilies until golden. If you are making this in large quantity then roast each ingredient separately until deep golden.

Add coriander seeds and methi seeds.

Roast till the coriander turns crunchy and lightly roasted. By then methi seeds also turn slightly dark & aromatic.

When you begin to smell the methi seeds nice, add curry leaves and roast until they turn crisp.

Then add cumin and pepper (optional). Roast until it turns crunchy. Turn off the stove.

At the end of this step, you should have deep roasted dal, methi, coriander seeds, crisp red chilies & curry leaves.

Add turmeric and hing. Transfer to a wide plate and cool completely.

Add these to a blender/grinder jar.

Make a fine powder. Cool completely and store in a airtight glass or steel jar.

Use sambar powder as needed. It keeps good at room temperature for 3 months.