Radish is one vegetable that contains lot many vitamins and is known to be good for overall health. Radish can be eaten in raw form or cooked into tasteful recipes as this one.
To cook with Dal
Tur Dal (Pigeon Pea Lentil) – ½ cup
Green Chilli – 1 (sliced)
Turmeric (Haldi) Powder – 1/8 tsp
Radish – 1 cup (Peeled washed and sliced into 3 mm slices)
Oil – ½ tsp
Onion – 1 (chopped)
Tomato – 1 (chopped)
Methi (Fenugreek) Seed – ¼ tsp
Curry Leaf – 1 strand
Red Chilli – 2 (Broken)
Sambar Powder – 2 tsp (Heaped)
Haldi (Turmeric) Powder – 1/8 tsp
Sugar – ½ tsp
Imli (Tamarind) Juice – 1 tbsp
Salt to taste
Oil – 2 tsp
Mustard seeds (Rai) – ¾ tsp
Curry Leaves – 1 strand
Asafoetida (Hing) – 1/8 tsp
You can make this with store-bought sambar powder as well. But the best taste comes from the homemade sambar powder recipe.
Pressure cook the Dal with 1 ½ cup of water, Haldi Powder and green Chili for 5 to 6 whistles or till the Dal becomes soft. Remove from the heat and allow the pressure to drop on its own.
Heat ½ tsp oil in a vessel. Add Methi Seeds and allow to crackle.
Add Red Chilies, Curry Leaves and Onion. Sauté till Onion becomes translucent.
Add Tomatoes and cook for a couple of minutes on medium heat.
Add Salt, mix and cover with a lid and cook for 2 minutes in low flame.
Add Radish and sauté for 3 to 4 minutes.
Add water and Haldi, Cover and cook for five minutes.
Add Sambar Powder, Sugar, Tamarind Juice and Cooked Dal (mash the cooked Dal with a spoon before adding).
Mix it and let it boil. Cover and cook for 5 more minutes in low flame. Keep stirring in between.
Heat 2 tsp oil in a pan. Add Mustard seeds (Rai). Allow to crackle. Add Black Gram (Urad Dal), Curry Leaves and Asafoetida.
Stir well and add to the Sambar.
Cover it immediately and switch of the heat. Allow to rest for at least 2 minutes before opening the cover.
This Sambar goes great with Rice, Roti, Idli, Bread, Dosa etc. It can also be had as a warm soup.
So, finally i got it what i have found from many days.
Thanks for sharing.