Arachuvitta Sambar

I learnt this type of sambar from a tamil friend of mine. She told me that the literal meaning of "arachuvitta" is freshly ground spices added to the recipe.
I tried it and I liked it.

Ingredients:

• Toor Dal - 1 cup
• Water - as needed to pressure cook the dal.
• Tamarind Extract - Big gooseberry size
• Turmeric Powder - 1/4 tsp
• Salt - to taste
• Shallots/Small Onions ( Sambar Onions ) - 10-12
• Tomato - 1 medium
• Oil/Ghee - 2 tbsp
• Cilantro - 2 springs 

For Roasting and Grinding ( masala ):

• Oil - 2 tbsp
• Coriander Seeds - 1 tbsp
• Fenugreek Seeds - 3/4 tsp
• Chana Dal - 2 tbsp
• Whole Red Chilies - 5-6 or to taste
• Grated Coconut( fresh of dessicated )- 2 tbsp

For Tempering:

• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Curry Leaves - 1 spring
• Hing ( Asafoetida ) -  1/8 tsp

Directions: 

• Pressure cook the dal for about 3 whistles.
• Roast and grind all the ingredients under " For roasting and grinding masala". While roasting keep stirring making sure it doesn't burn. Nice aroma will be emitted. Grind and keep aside
• In a heavy bottomed pan, heat ghee/oil and splutter mustard seeds, cumin seeds. Add curry leaves and hing. 
• Add small onions and saute them. Add chopped tomatoes and cook till done. Tomatoes are optional, you can omit it if you want.
• Add tamarind extract and turmeric and cook for about 2-3 minutes.
• Add cooked dal and some water. Add salt . Add the freshly ground masala. Mix well without lumps. 
• Let it boil for about 10 minutes. Add more water if the sambar thickens a lot. 
• Add chopped cilantro. 
• Serve with plain steamed rice or idli or dosa or vada or pongal.