Sambar powder

Heat a heavy-bottomed pan over medium-low heat. Add coriander seeds and dry roast until fragrant and lightly golden, about 3-4 minutes. Transfer the roasted coriander seeds to a plate to cool.

In the same pan, add chana dal and toor dal. Dry roast until they turn golden brown and emit a nutty aroma, approximately 5-7 minutes. Transfer the roasted chana dal and toor dal to the same plate.

Next, add dried red chilies, cumin seeds, fenugreek seeds, black peppercorns, and raw rice to the pan. Dry roast until the dried red chilies are crisp, and the cumin seeds, fenugreek seeds, black peppercorns, and raw rice are aromatic, about 3-5 minutes. Transfer these roasted ingredients to the plate.