Arachuvitta Sambar Recipe (Sambar with Fresh Ground Masala)

Ingredients

• 1/2 cup toor dal
• 1/4 cup moong dal
• 4 cups water
• 1/4 tsp turmeric powder
• 1 tbsp sesame oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 2-3 dry red chilies
• 1 sprig curry leaves
• 1 cup mixed vegetables
• 1 cup chopped onions
• 1/2 cup chopped tomatoes
• 1 tsp tamarind paste
• 1/4 tsp asafoetida
• Salt to taste
• 2 tbsp coriander seeds
• 1 tbsp chana dal
• 1 tbsp urad dal
• 1 tsp cumin seeds
• 1 tsp peppercorns
• 3-4 dry red chilies
• 1 tbsp sesame oil
• 2 tbsp grated coconut
• 1/4 tsp turmeric powder

Instructions

1. Wash the dals and pressure cook with 4 cups of water and turmeric powder until soft. Mash well and keep aside.
2. Heat sesame oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, dry red chilies, and curry leaves. Let them splutter.
3. Add the mixed vegetables, onions, and tomatoes. Sauté until the onions are translucent.
4. Add tamarind paste, asafoetida, and salt. Cook for 5-7 minutes until the vegetables are tender.
5. Meanwhile, heat 1 tbsp of sesame oil in a separate pan. Add coriander seeds, chana dal, urad dal, cumin seeds, peppercorns, and dry red chilies. Roast until fragrant and slightly browned.
6. Grind the roasted spices into a fine powder. Add grated coconut and turmeric powder to the ground masala and grind again into a smooth paste, adding a little water if needed.
7. Add the ground masala paste to the cooked vegetables. Mix well and cook for 2-3 minutes.
8. Pour in the cooked and mashed dal. Add water to adjust the consistency of the sambar. Bring to a boil and simmer for 5-7 minutes, allowing the flavors to meld.
9. Garnish with fresh coriander leaves and serve hot.