Mullangi Sambar

Mullangi Sambar (Radish Sambar)

A delicious sambar goes well with Rice, Idli - Dosa varieties, Pongal ..

Serves: 4

Ingredients

For dal :

1 cup ( 100 g ) tur dal

2 1/2 cups water

1 teaspoon oil

1 teaspoon turmeric powder

1 onion, roughly chopped

2 tomatoes, roughly chopped

Method

For Dal:

Wash and clean tur dal.

In a steel bowl, mix tur dal, water, oil and turmeric powder. Pressure cook tur dal along with water, turmeric powder, oil, onion and tomatoes for 20 minutes ( reduce heat after 2nd whistle and cook cook on a low heat for 15 minutes. Allow the pressure cooker to cool naturally.

Open the lid. Blend / mix cooked dal- tomato - onion mixture well.

Other ingredients for sambar:

2 radish (mullangi), cut into desired shape and size

15 sambar onions (small onion / shallots / chuvannulli in Malayalam / Piyyavu in Konkani / sambar venkayam in Tamil )

3/4 teaspoon salt ( or to taste

2 1/4 teaspoon 777 brand Madras Sambar Powder/ Eastern / Melam / MTR Sambar powder / homemade

For seasoning :

2 teaspoon cooking oil

1 teaspoon mustard seeds

1 spring curry leaves

1 red chilli, broken

2 pinches hing ( asafoetida ), optional

1 teaspoon chopped coriander leaves

Method

For sambar :

Boil small onions and radish slices with cooked dal mixture. Adjust with 1/4 cup water if required ( also you can add 1 - 2 teaspoon tamarind paste if you required ). Add salt to taste. Cover with lid and cook on a medium heat for 10 minutes. Stir occasionally.

Add sambar powder and boil again for 10 - 12 minutes on a low heat to medium heat till done (radish softens ). You can find slight reduction in the quantity of the sambar and nice aroma of sambar powder / sambar thickens.

For seasoning :

Heat oil in a pan . Add mustard seeds. When they start crackle, add curry leaves and broken red chilli. Saute for 2 - 3 minutes and pour this seasoning over sambar. Sprinkle asafoetida and garnish with chopped coriander leaves. Serve with Idli / Dosa / Pongal / Rice ....