Moolangi Sambar | Radish Sambar | Sambar Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 3-4 people
- ½ Cup toor dal/togari bele/pigeon pea dal/arhar dal
- 1 big or 300 Gm daikon radish/moolangi
- ¼ Tsp turmeric
- Salt to taste
- 1 small lime sized tamarind/hunase hannu/imli
- 1 piece jaggery/bella/gur
- 2 Tbsp sambar powder/huLi pudi
- Chopped coriander
- 4-5 shallots/sambar onions
- 2 finely chopped onions
- Few curry leaves
- 1 broken dry red chilli
- 1 Tsp edible coconut oil/cooking oil
- ½ Tsp mustard/saasuve/rai
- ¼ Tsp menthya/methi seeds/fenugreek
- Wash dal twice and renew the water
- Pressure cook dal for 1½ Cups water for 5-6 whistles
- Once pressure cools down, churn the dal and mash it, keep it aside
- Wash, trim the ends and peel the radish/moolangi
- Cut into small pieces, semi or quarter circles and slice the shallots/sambar onions
- In a small pan, take the chopped radish, add little water
- Sprinkle turmeric and salt
- Bring it to heat and let the radish cook
- Once the radish is cooked, keep it aside
- Meanwhile when the radish is cooking, squeeze pulp from the tamarind in 2 Tbsp warm water
- Let us make tadka, heat coconut oil in a pan
- Add mustard and let them splutter
- Next add methi seeds and broken red chilli
- Throw in a few torn curry leaves and fry
- Add the sliced shallots and fry
- Once the onions turn translucent, add chopped tomatoes and fry
- When the tomatoes turn mushy and soft, add sambar powder/huLi pudi
- Fry for a minute, add tamarind water and throw in the jaggery
- Pour ½ Cup water and bring it to light boil
- Add the mashed dal
- Also add the cooked radish along with the water
- Mix everything very well, adjust salt, remember it was already added once when radish was cooking
- Bring the sambar to a light boil
- Finish with coriander and serve hot with steamed rice/bisi bisi anna
You can also fry the radish with onions before adding tomatoes
If you want grind 3 Tbsp coconut with 1 Tsp dhania/coriander seeds for fresh masala and thickness of the sambar
Adjust sambar powder, tamarind and jaggery according to your taste
Recipe by Food Of Interest at https://foodofinterest.com/moolangi-sambar/
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