Mullangi Sambar ( White Radish Sambar)

                                               Mullangi Sambar ( White Radish Sambar)

Cuisine: South Indian Vegetarian
Serves: 2
Prep Time: 30 mts.



Grocery List:

1. Mullangi ( White Radish)  1  small washed, peeled and chopped (like shown) into rounds

 OR any vegetable like Green bell pepper, murungakkai (drumstick) , chow chow , green beans, carrot can be used.

2. Cilantro leaves a few, washed and chopped finely

3. Curry Leaves a few washed and chopped


From the Pantry:

1. Sambar powder. 2 tspns. ( if no curry podi, add 3 tspns. sambar powder)

2. Curry podi 1 tspn. ( will post how curry podi is made soon)

3. Tamarind paste 1/2 tspn.

4. Salt to taste

5. Cooking oil 1 tbspn.

6. Methi powder 1/4 tspn. or methi seeds 1/8 tspn.

7. 1/2 cup water

8. Rai 1/8 tspn.

9. Asafoetida ( Hing). a pinch

10. Water  1 and 1/2 cups


Pre Prep: Toor Dal

In Slow Cooker :

Wash 1/8 cup toor dal and cook in slow cooker with pinch of oil and pinch of turmeric powder for 3 hours with 3/4 cup of water. Make sure dal is well cooked and add little bit more water as necessary. Note: Dal should not be too thin ( thick consistency best for sambar)
Keep ready beforehand for making sambar. Keep ready beforehand for making sambar. Can whisk dal to make it smooth.

OR

In open deep pot:

Wash 1/8 cup toor dal and cook on slow heat with pinch of oil and pinch of turmeric powder for 45 mts. with 1/2 cup of water.  Make sure dal is well cooked and add little bit more water as necessary. Keep ready beforehand for making sambar. Note: Dal should not be too thin ( thick consistency best for sambar). Can whisk dal to make it smooth.

Method:

1. In a deep pot on slow heat, add a bit of cooking oil and saute the radish a bit. Add 1/2 cup water. Add salt, sambar powder, curry podi and tamarind paste. Let Radish cook well for 5 to 7  mts and add little more water if water evaporates too much.

2. Turn off heat and add cooked dal.

3. In a tadka pan, add oil, rai , methi seeds or methi powder and asafoetida. Let rai splutter. Add to Sambar.

4. Garnish with cilantro leaves and curry leaves.

Note: Serve hot with Plain rice and ghee or rotis.