What dry masala blends can work across multiple sabzis and dals? Discover a versatile, all-purpose spice mix to speed up your cooking.
1 Answer
Garam masala and sambar powder are versatile dry masala blends that can be used across a variety of sabzis (vegetable dishes) and dals (lentil soups). They add depth and complexity to the flavor profile of many Indian dishes.
Detailed Explanation:
Garam masala is a staple in Indian cuisine, known for its warm and aromatic spices. It typically includes a blend of spices like cumin, coriander, cardamom, cinnamon, cloves, nutmeg, and black pepper. The exact composition can vary regionally and even from household to household. Garam masala is usually added towards the end of cooking to preserve its aroma and flavor. It works well in vegetable dishes like aloo gobi (potato and cauliflower), matar paneer (peas and cheese), and bhindi masala (okra). It also enhances the flavor of dals like dal makhani and chana masala.Sambar powder, on the other hand, is a South Indian spice blend primarily used in sambar, a lentil-based vegetable stew. However, its tangy and savory flavor profile makes it suitable for other dishes as well. Common ingredients in sambar powder include coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, black peppercorns, asafoetida, and curry leaves. It can be used to season vegetable dishes like eggplant curry, okra stir-fry, and potato masala. It also adds a unique flavor to dals like toor dal and moong dal. The key is to use it sparingly at first and adjust to taste, as sambar powder can be quite potent.
Pro Tip:
When using garam masala or sambar powder, lightly sauté the spice blend in oil or ghee before adding other ingredients. This helps to bloom the spices and release their full flavor, resulting in a more aromatic and flavorful dish. Be careful not to burn the spices, as this can create a bitter taste.