Radish/Mulangi Sambhar

The radish sambhar goes very well with steamed rice and some papaddums by the side. Also pairs well with idli, dosa or uttapam.

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Step 1

Pressure cook rice and dal with turmeric after having soaked them overnight or at least for 4 hours(to reduce gas)

Step 2

Chop all the necessary vegetables - radish, onion, tomato(optional)

Step 3

Mash the dal from the cooker once cooked

Step 4

Heat oil in a pan. Add mustard seeds, methi seeds and urad dal. Let them start spluttering.

Step 5

Now add shallots(or onions) and saute until they turn slightly translucent

Step 6

Now add hing and red chilli powder

Step 7

Now add tomato and curry leaves

Step 8

Now add radish, turmeric, salt and water. Cook the radish until they turn soft enough to be pierced with a fork.

Step 9

Once radish is cooked, add the dal, tamarind paste and sambhar powder. Add sugar or jaggery if you like. Simmer for 5 to 7 minutes or until all the flavors come together and the raw aroma of the tamarind goes away.

Step 10

If the sambar appears thick, then add some hot water and simmer for a few minutes. Garnish with coriander leaves.