My husband is a huge fan of this type of sambar. Every time we bought radish I used think I will make it and somewhere it used to just slip out of my mind. I would end up making muli ka paratha or may be mulyachi koshimbir. But this time when I bought radish, I had sworn that I will stick to the sambar plan.
My husband is a Kannadiga and comes from a family where his mother and most of his aunts are amazing cooks. He has been eating various types of sambar and all other authentic south Indian preparations from his childhood. So this was like a huge task for me to live up to that expectation. And I must tell you all, why so. You all must have seen the Everest Sambar masala ad, where the husband feels his wife cannot cook sambar and the sambar his wife has made using Everest Sambar masala tastes so authentic that he feels his south-Indian neighbour Mrs. Reddy has made it. We have a similar story. Girish thinks that I can cook everything but not authentic sambar. So I took the challenge.
Searching through the Google pages I found this recipe. It was easy and quick to make. Thanks to Dassana for this tasty recipe. It was so perfect that I didn’t have to make any alterations to the recipe. And it goes without saying that my husband absolutely loved it (Yesss!!!!). After the first morsel that ‘mmmm yummy’ sounds said it all. And that’s like a compliment of tallest order in my house. (Happyface !!!!) I am going to make it regularly now.
This is how it looked..
for the sambar:
- ½ cup toor dal/pigeon pea lentils
- 2 cups peeled & sliced white radish/daikon/mooli
- ¼ cup tamarind pulp – ¾ or 1 tbsp tamarind soaked in ¼ cup water for 20-25 minutes and then squeezed with the juice extracted & strained.
- 2-3 tsp sambar powder
- 1 tsp mustard
- ¼ tsp fenugreek/methi seeds
- 5-6 shallots, chopped
- 1-2 red chilies, halved or kept whole
- ¼ tsp asafoetida
- 1 sprig curry leaves
- 1 medium size tomatoes, chopped
- 1 or 1.5 cups water
- 2 tbsp oil
- salt as required
- Pick and rinse the dal well.
- Pressure cook the dal with a pinch of turmeric in 2 or 2.5 cups water.
- Meanwhile as the dal is cooking, soak the tamarind in ¼ cup water. Also chop all the veggies that are required like radish, shallots, tomatoes etc.
- Once the pressure of the cooker drops down on its own, open the lid.The dal would be cooked. If the dal is not cooked, then pressure cook again adding some water if required.Lightly mash the cooked dal with a wooden spoon and keep aside.
- Heat oil in another pan. Add the mustard and let them splutter. Now add methi seeds.
- Add the shallots. Fry till the shallots become transparent.
- Add the tomatoes and curry leaves. Fry for 2-3 minutes.
- Add the radish and turmeric powder. Stir and fry for a minute. Add water and salt. Stir and cook over medium flame till the radish slices are cooked.
- Add the tamarind pulp and sambar powder.
- Stir and add the cooked dal.
- Simmer till the whole mixture is blended well and the raw aroma of the tamarind disappears.
- If the sambar appears thick, then add some more water and simmer for a few minutes.
- Garnish with coriander leaves.
- Serve the radish sambar with steamed rice or idli or dosa.