South Indian Lentil Curry with Freshly Ground Spices

Name: South Indian Lentil Curry with Freshly Ground Spices (Arachuvitta Sambar)
Cuisine: Indian
Ingredients: 1 cup split toor dal (pigeon peas); 1 cup split toor dal (pigeon peas); 1 large tamarind, soaked in hot water for 10 minutes; 1 tablespoon chana dal (Bengal gram dal); 1 tablespoon chana dal (Bengal gram dal); 1 tablespoon white urad dal (split); 2 tablespoons coriander seeds; 1 teaspoon methi seeds (fenugreek seeds); 1 teaspoon methi seeds (fenugreek seeds); ¼ cup fresh coconut, grated; 1 carrot, peeled and diced; 1 radish, peeled and diced; 1 moringa, cut into 1-inch pieces; 1 tomato, diced; ½ cup pearl onions, quartered; 1 teaspoon turmeric powder; Kosher salt; 1 teaspoon oil; ¼ teaspoon mustard seeds; 2 sprigs curry leaves, torn roughly; 2 dried red chiles, broken into half; ¼ teaspoon asafetida; 6 sprigs cilantro, finely chopped

Arachuvitta Sambar

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

This hearty South Indian sambar is enriched with a freshly ground spice mix (arachuvitta), lending it a vibrant tang and depth of flavor. It’s a soulful dish that always reminds me of comforting meals in Tamil Nadu, perfect for a rainy day.

Ingredients

1 cup split toor dal (pigeon peas)
1 large tamarind, soaked in hot water for 10 minutes

Asia
India
Tamil Nadu
Main course
Vegan
Winter

Method

Pressure-cook the toor dal over medium heat in 2 cups of water for 10 minutes. Allow the pressure to release naturally. Whisk the dal until smooth. Set aside.

Extract the water from the tamarind pulp twice to yield 2 cups of extract. Set aside.

To make the roasted spices: In a small skillet, add the Bengal gram dal and the urad dal; roast on medium heat until the dal is w