Arachuvitta Sambar

Ingredients

• 1 cup Toor Dal
• 6 unit/count Shallots
• 1 unit/count Drumsticks (vegetable)
• 1 unit/count Potato
• 1 unit/count Tomatoes
• 0.25 cup Coconut (grated)
• 2 tbsp Coriander seeds
• 1 unit/count Carrot
• 1 tbsp Chana Dal
• 0.5 tsp Black peppercorns
• 0.25 tsp Fenugreek seeds
• 6 unit/count Dry red chillies
• 1 sprig Curry leaves
• 1 unit/count Green chillies
• 1 pinch Asafetida
• 2 tbsp Coriander leaves
• 3 tbsp Oil
• 1 tsp Mustard seeds
• 0.5 tsp Turmeric powder
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Tamarind extract
• 2 cups Water (For cooking and adjusting consistency)

Instructions

1. 1Rinse the Toor Dal thoroughly. Add turmeric powder and enough water to cover the dal. Pressure cook for 4-5 whistles, then turn off the heat. Once the pressure releases naturally, open the cooker and mash the dal. Set aside.
2. 2Heat oil in a pan. Add coriander seeds, chana dal, peppercorns, and fenugreek seeds. Roast until aromatic. Add dry red chillies and continue to fry until the dal turns light brown. Cool the mixture, then grind with grated coconut and water to form a smooth paste.
3. 3In a pan, heat oil and add mustard seeds. Allow them to sputter, then add green chillies and curry leaves. Sauté briefly, then add shallots and cook until translucent. Add tomatoes, drumsticks, potato, and carrot. Sauté for 2 minutes, then add 1 cup of water. Cook until the vegetables are tender.
4. 4Add tamarind extract, salt, and asafetida to the cooked vegetables. Boil for 5 minutes to remove the raw tamarind smell. Add the mashed dal and mix well. Stir in the sambar masala paste and adjust the consistency with water. Boil for 4 minutes, then turn off the heat and garnish with coriander leaves.