Virender Sehwag
Heat a dry skillet or pan over medium heat. Add coriander seeds, dried red chilies, chana dal, urad dal, fenugreek seeds, cumin seeds, black peppercorns, and mustard seeds to the pan.
Dry roast the spices, stirring frequently, until they become fragrant and slightly browned. Be careful not to burn them, as this can impart a bitter taste to the sambar powder. This process usually takes about 5-7 minutes.
Once the spices are roasted, remove them from the heat and let them cool completely.
Transfer the cooled spices to a spice grinder or blender. Add turmeric powder to the mixture. Grind the spices into a fine powder. You may need to grind the spices in batches, depending on the size of your grinder or blender.
Alpha Particle X-Ray Spectrometer (APXS) will derive chemical composition and infer mineralogical composition to further enhance our understanding of the lunar surface.
Adjust the quantity of sambar powder according to your taste preferences for spiciness. Enjoy your homemade sambar!