In a pressure cooker place 1 cup washed and soaked toor dal, 1 tsp water and 2 cups of water. Pressure cook for 3 to 4 whistles and simmer for a few minutes, Turn off the heat and allow the pressure to release naturally.

Open and mash the cooked dal.

To make the fresh roasted spices (arachuvitta), in a preheated pan add 1 tsp chana dal (bengal gram) and roast on low to medium heat till golden brown. This will take a few minutes.

Next add 2 tbsp coriander seeds, ½ tbsp split white urad dal, 1 tsp methi ( fenugreek) seeds and 2 to 3 dry red chillies. Roast for 3 to 4 minutes till the aromas comes through and the coriander seeds pop.

Then add 2 tbsp freshly grated coconut and roast for about a minute till the coconut starts to change colour.

Place the roasted spices into the small jar of the mixer grinder and grind to a coarse texture powder. Fresh roasted sambar powder is ready.

To make the sambar, in a pressure cooker add 1 cup tamarind water, 12 halved sambar onions, 1 chopped tomato, 1 diced radish (mullangi), 1 carrot diced, 2 drumsticks cut into 2 inch long pieces, 1 tsp turmeric( haldi) powder, the freshly ground sambar powder and salt to taste. Stir together and add 1 cup water.

Pressure cook for 2 whistles, turn off the what and release the pressure immediately so the vegetables retain their fresh colour.

Add the cooked vegetables into the cooker with the dal and mix well.

Add water to adjust the consistency of the sambar if desired or leave it thick. Check for salt and adjust accordingly.

Bring to a brisk boil for a few minutes to combine all the flavours.

For tadka, in a preheated pan add 1 tsp sesame oil, ½ tsp mustard seeds, 1 tsp split white urad dal, 2 to 3 dry red chillies and 2 sprig curry leaves. Roast till the mustard crackles and dal turns golden brown. Then add ¼ tsp asafoetida (hing).

Spoon the tadka over the sambar and add finely chopped coriander leaves. Give it a stir. Arachuvita sambar is ready.