radish sambar recipe, mullangi sambar
Servings 3 cups
Ingredients
- ½ cup toor dal / pigeon peas split
- 2 cups water to boil dal
- 1 tbsp oil
- ¼ tsp mustard seeds
- ⅛ tsp methi seeds
- ¼ tsp cumin
- a pinch of asafoetida
- 5-6 nos curry leaves
- ¼ cup radish white or red
- small gooseberry size tamarind ball
- ½ cup water to soak tamarind
- ½ tsp sugar/jaggery
- ¼ cup onions/shallots
- 1 small tomato chopped
- 2 medium green chilies
- ½ tsp turmeric powder
- ¼ tsp coriander powder
- red chili powder to your taste
- 1 tsp sambar powder
- salt to taste
Instructions
- boil your toor dal first.for that, transfer pigeon peas and 2 cups water into the pressure cooker and pressure cook it for 3-4 whistles.
- This measurement will give 1 +1/4 cup [approx] boiled dal mixture.
- heat oil in a pan.
- add mustard and methi seeds.
- when mustard is crackle add cumin.
- add a pinch of asafoetida.
- add curry leaves.
- add onions/shallots and saute.
- add tomatoes and green chilies.
- add radish.
- add tamarind water and mix.
- cook the mixture until radish is softened.
- add turmeric powder, coriander powder and red chili powder.
- add salt to your taste.
- add sambar powder and mix.
- add boiled dal.
- cook the mixture for 7 mins.
- enjoy.
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