Radish Sambar Recipe
Radish Sambar is a delicious and flavorful South Indian dish that is made with lentils, vegetables, and a special blend of spices. This dish is an excellent way to incorporate the health benefits of radishes into your diet.
Here’s a simple recipe for making Radish Sambar:
- 1 cup Toor Dal (pigeon peas)
- 1 large Radish, peeled and chopped
- 1 Onion, chopped
- 2 Tomatoes, chopped
- 1-2 Green Chilies, slit lengthwise
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Fenugreek Seeds
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Sambar Powder
- 1 small piece of Tamarind
- Salt to taste
- Coriander leaves for garnish
- Water as required
- Oil for cooking
- Wash and soak the toor dal in water for 30 minutes. Drain the water and add the dal to a pressure cooker along with 3 cups of water, chopped radish, and turmeric powder. Pressure cook for 4-5 whistles or until the dal is cooked.
- Heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. Once they start to splutter, add chopped onions, green chilies, and sauté until onions turn translucent.
- Add chopped tomatoes, red chili powder, sambar powder, and salt. Cook until tomatoes turn mushy.
- Extract juice from the tamarind and add it to the pan. Mix well and let it cook for 2-3 minutes.
- Mash the cooked dal with a ladle and add it to the pan. Mix well and add water to adjust the consistency of the sambar.
- Let the sambar simmer for 5-10 minutes until it thickens and the flavors blend together.
- Garnish with coriander leaves and serve hot with steamed rice or dosa.
Radish Sambar is a flavorful and nutritious dish that is perfect for a comforting meal. You can also add other vegetables like drumsticks or eggplant to the sambar for a variation. Enjoy!
- Adjust the consistency: Add water to adjust the consistency of the sambar. It should not be too thick or too thin.
- Use freshly ground spices: Freshly ground spices will give the sambar a rich and flavorful taste. You can dry roast the spices before grinding to enhance their aroma.
- Use tamarind pulp: Use tamarind pulp instead of tamarind paste as it gives a better flavor to the sambar.
- Don’t overcook the vegetables: Be careful not to overcook the vegetables as they will become mushy and lose their flavor.
- Let the sambar simmer: Let the sambar simmer for 5-10 minutes after adding the dal and water so that the flavors blend together and the sambar thickens.
Next👉: How to Make Vegetable Sambar