Radish Sambar or Mullangi Sambar

How to Prepare:

1. Peel the outer covering of white Radish/Mullangi. Cut it into pieces of round shape. Cook Radish/Mullangi pieces and Toor Dal (with sufficient water) in separate utensils in a pressure cooker until you hear at least 3 whistles. Before cooking Mullangi in the cooker, add pinch of salt and Jaggery so that Mullangi pieces absorb them well. Otherwise, the Mullangi pieces in the Sambar will be tasteless.
2. Grind grated Coconut and Sambar powder with 1/2 cup of water and make a smooth paste. If you do not have Sambar powder at home: On a frying pan, heat 1 tsp of Coconut Oil and add 1/4 tsp of Dhaniya seeds, 1/4 tsp of Fenugreek seeds, 1/4 tsp of Jeera, and 5-6 Dried Red chillies. Once Red chillies change their color slightly, remove from the heat and leave it to cool for a minute. Then grind this mixture with grated Coconut and water and prepare a smooth paste.
3. Once the steam pressure eases off from the cooker, remove the White Radish/Mullangi and Dal from cooker. Transfer the cooked Radish and Dal to a vessel with some water. Add Curry leaves, Coriander leaves, Salt and Jaggery to the Dal and Radish mixture and cook for 3 min.
4. Once the mixture starts boiling, add Tamarind paste and above ground mixture from Step 2 above and cook 5 min. Stir continuously while cooking to prevent dal from getting roasted at the bottom. Remove from the flame after Radish/Mullangi Sambar after 5 min.

This Radish Sambar or Mullangi Sambar can be had with plain Rice or with Chapathi.