– ¼ cup toor dal rinsed, and drained – ¾ cup water – ¼ teaspoon gingelly oil optional – ¼ teaspoon turmeric powder – 1 teaspoon rice flour – 250 grams pumpkin – 2 cups water divided (add more if needed) – 1.5 teaspoon tamarind paste heaped – 2 teaspoon salt or to taste – 5 curry leaves – 2 teaspoon jaggery or to taste For the arachuvitta sambar masala – 1.5 tablespoon coriander seeds you can add upto 2 tablespoon – ½ teaspoon fenugreek seeds – 1 teaspoon urad dal – ½ tablespoon chana dal heaped – 3 dried red chilies Guntur variety. Adjust to taste – 1 Kashmiri red chili or byadgi variety chili adjust to taste – 4 tablespoon coconut grated – ¼ teaspoon oil optional To temper: – 1 tablespoon oil – 1 teaspoon mustard seeds – ¼ teaspoon fenugreek seeds – ⅛ teaspoon asafoetida – 5 curry leaves Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.