Radish Sambar

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water for 4 whistles. Mash completely.

2. 2

   Prepare radish: Peel 1 large white radish (mullangi). Cut into thin rounds or small cubes.

3. 3

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.

4. 4

   Cook radish: Add tamarind water, radish pieces, half tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp sambar powder and salt. Boil and cook 8-10 minutes until radish is tender.

5. 5

   Add mashed dal: Add mashed dal and half cup water. Stir well.

6. 6

   Simmer: Simmer 8-10 minutes until sambar is well-blended.

7. 7

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add half tsp cumin seeds.

8. 8

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida. Fry 30 seconds.

9. 9

   Add tempering: Pour tempering into the sambar.

10. 10

    Serve: Adjust salt. Radish adds a light pungency to the sambar. Serve with steamed rice, idli or dosa.