Arachuvitta Sambar Recipe

Ingredients

For Pressure Cooking Lentils

• ½ cup pigeon pea lentils (tur dal or arhar dal) – 110 grams
• 2 cups water – for pressure cooking
• ¼ teaspoon turmeric powder (ground turmeric)
• ½ teaspoon oil – optional

Cooking Veggies

• 2 drumsticks
• 250 grams ash gourd (white pumpkin) or about 1 cup of diced ash gourd
• 1 carrot – medium to large
• 3 to 4 shallots or 1 medium size onion – optional
• 2 tablespoons sesame oil (gingelly oil)
• 1 teaspoon mustard seeds
• 2 dried red chilies
• 1 sprig curry leaves or 12 to 15 curry leaves
• 1 pinch of asafoetida (hing)
• 1 to 1.5 cups water
• ¼ teaspoon turmeric powder (ground turmeric)
• 1 teaspoon salt

For Spices & Coconut Paste

• 4 to 5 dried red chillies
• 1 tablespoon coriander seeds
• ¼ teaspoon fenugreek seeds
• 1 teaspoon chana dal (husked and split Bengal gram)
• ½ teaspoon black peppercorns
• 2 teaspoons sesame oil (gingelly oil)
• 4 tablespoons fresh grated coconut
• 5 to 6 tablespoons water – for grinding

For Tamarind Pulp

• 1.5 tablespoons tightly packed tamarind – seedless
• ½ cup hot water

Steps

Pressure cooking lentils

1. Rinse the tuvar dal a few times and put it in a 2 to 3 litre pressure cooker with the turmeric powder and 2 cups water. Stir thoroughly, then pressure-cook over medium to medium-high heat for 8 to 9 whistles.
2. Wait for the pressure to settle naturally before opening the cooker. Mash the dal with a wire whisk or spoon.

Preparing tamarind pulp

1. While the dal pressure-cooks, put ½ cup hot water and the tightly packed tamarind in a small bowl. Leave the tamarind to soak for about 20 to 30 minutes.
2. Squeeze the tamarind in the bowl to extract its pulp, then set the pulp aside.

Making Spices & Coconut Paste

1. Heat sesame oil, not the Asian variety, in a small pan over low heat. Add the dried red chilies, coriander seeds, fenugreek seeds, chana dal, and whole black pepper.
2. Stir the spices as they roast over low heat.
3. Once fragrant, switch off the heat and take the pan off the stove. Leave the roasted spices to cool.
4. Put the cooled spices in a chutney grinder or wet grinder jar and add the fresh grated coconut.
5. Grind with 5 to 6 tablespoons water to make a smooth paste, adding more water while grinding if necessary. Set this sambar masala aside.

Making Arachuvitta Sambar

1. Once the sesame oil has heated in a pot or pan, add the mustard seeds and wait for them to crackle.
2. As soon as the mustard crackles, add the dried red chilies and asafoetida. Stir and saute until the chilies change color without burning them.
3. Add the curry leaves, chopped drumsticks, diced ash gourd, and diced carrot. If using pearl onions, regular onions, or shallots, saute them with the curry leaves until translucent before adding the mixed vegetables. Stir everything together thoroughly.
4. Mix the tamarind pulp and turmeric powder into the vegetables and stir well. If you do not want the vegetables to taste sour, add the tamarind pulp later instead.
5. Pour in 1 cup water and add the salt. Add more water if there is too little as the vegetables cook.
6. Cover and simmer over medium to high heat until the vegetables are cooked.
7. It takes 20 to 25 minutes for the vegetables to cook.
8. Add the mashed dal to the vegetables along with the sambar masala you have just ground.
9. Stir thoroughly. Add more water if the sambar is very thick; if it is thin, thicken with 1 to 2 tablespoons rice flour.
10. Continue simmering over medium to high heat for 4 to 5 minutes more.
11. Serve hot with steamed rice, idli, dosa, or any South Indian snack. Garnish with chopped coriander leaves if you prefer.