Monday, 27 January 2014

Radish Sambhar/Moolangi Sambhar

I had seen radish similar to the size of carrots, but here in Germany I get to see huge ones, very huge that we could make sambar around 3 times from one radish for a family of two that would last for two meals of the day. Recently my better half brought one such big radish and was wondering how would I finish them. Myself and hubby love radish/mullangi sambar. I hence tried preparing it according to our taste and finally a delicious sambar to accompany rice was ready. I was so happy and we enjoyed to the core that I got request to prepare the second time. I hence decided to share this recipe.

Ingredients:

Radish-3 cups diced into cubes
Onion-1 sliced lengthwise
Tomato-1 medium chopped
Green chillies-2 slit lengthwise
Turmeric powder-1/2 tsp.
Masoor dal/Red lentils-little less than 1/2 cup
Sambar powder(I used Maiya's Sambar powder, use any that is available)-1½ tsp.
Tamarind- quantity equal to small gooseberry
Jaggery-1/2 tsp
Dry red chilly-1
Hing-a pinch
Oil-2 tbsp.
Curry leaves-1-2 sprigs
Coriander leaves/Cilantro-2 sprigs
Water as required
Salt to taste

Recipe:
  1. Cook masoor dal with 2 cups of water in a pressure cooker for 3-4 whistles.
  2. In a pan add oil, once hot add mustard seeds, cumin seeds and saute.
  3. As they crackle add onions and green chillies. Saute well till onions turn translucent.
  4. Then add chopped tomatoes and saute.
  5. Followed by that as the tomatoes get cooked and start loosing moisture add turmeric powder.
  6. Now saute well, add radish.
  7. Mix well and fry the radish well for a while.
  8. Now add around 2 cups water and cook till the radish is well cooked. Add salt to taste. Once cooked add tamarind and jaggery.
  9. Followed by that add cooked masoor dal.
  10. Add sambar powder. Add curry leaves.
  11. Mix well and simmer for around 5-10 mins.
  12. Add coriander leaves.Then prepare a seasoning with dry red chilly, hing.








Enjoy the dish! n don't forget Eat and Eat little MORE.. :)