|Prep time: 10 Min||| Cook time: 30 Min||| Total time: 40 Min|
|Recipe type: Side Dish||| Cuisine: Indian||| Yield / Serves: 4|
|Taste: Spicy with the flavour of Radis|
To Pressure Cook:
Tur Dal /Toor Dal – 1/2 Cup
Water – 1 Cup
Turmeric Powder – a generous pinch
Galic Pods – 8 small
Oil – 1 tablespoon
Mustard – 1 teaspoon
Urad Dal – 1 teaspoon
Asafoetida – 1/2 teaspoon
Shallots – 5 chopped
Curry Leaves – a spring
Dry Red Chillis – 2
Step by Step Photos on how to make Radish Sambar :
Chop Onion and tomato. Slice the radish as shown below. Soak tamarind in water for 15 minutes. Squeeze out the pulp and discard the tamarind.
Wash Dal well. Add it into a pressue cooker. Add few pods of garlic, Water and turmeric powder. Now Pressure Cook the dal for 4 whistles in medium flame. Allow the pressure cooker to release pressure on its own.
Heat oil in a Frying Pan, add Cumin Seeds and Fenugreek seeds and wait until they crackle. Add onion and saute until glossy. Add tomato and saute it until mushy. Add the sliced Radish and saute for 5 mins in low flame.
Add in the tamarind paste. Add water if required. Cook Until the veggie are cooked upto 80%. Meanwhile open the pressure cooker. Mash the dal. If required use a hand blender. Add the cooked radish mixture into the dal and start boiling it.
Add in the required salt and sambar powder and mix well and let it boil. Once the sambar is ready switch off the flame.
In another frying pan add oil and start heating. Add the mustard and urad dal and wait until it splutters. Remove the pan from heat and add asafoetida. Once the aroma comes out start heating again. Add in chopped onion and curry leaves and saute them well. Add the split dry chilli and add this mixture on top of the sambar mixture. Keep the sambar covered for 10 minutes before serving.
- Radish gives an awesome flavour to the sambar. Slice one medium sized radish.
- Any sambar powder can be used even the homemade sambar.
- Mashing the dal after pressure cooking sambar is the key step for the smooth Sambar.
Radish Sambar is generally served alongside rice and any vegetarian Side dishes.