Simple Radish Sambar (Without Sambar Powder)

Ingredients

• 1 unit/count Tamarind pulp (The quantity depends on how sour you like your sambar.)
• 1.5 cup Toor Dal
• 1 unit/count Radish (I used a big one. Cut this into thin circular slices.)
• 1 tsp Mustard seeds
• 4 unit/count Dry red chillies
• 4 unit/count Green chillies
• 1 unit/count Onions
• 4 unit/count Tomatoes
• 0.5 tsp Hing
• 0.25 tsp Fenugreek seeds
• 1 bunch Coriander leaves
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 1 tsp Jaggery (Optional)
• 1 tsp Ghee (Optional)
• 1.5 tsp Red chilli powder
• 0.5 tsp Cumin powder
• 1.5 tbsp Coriander powder
• 0.5 tsp Turmeric

Instructions

1. 1Soak the tamarind in warm water for at least 15 minutes to extract the pulp.
2. 2Pressure cook the toor dal until it is fully mashed. Use an instant pot for 45 minutes or pressure cook until 5 whistles.
3. 3Heat oil in a deep pan. When hot, add mustard seeds, cumin seeds, green chillies, dry red chillies (break into two before adding), curry leaves, fenugreek seeds, and hing.
4. 4Sauté the tempering for a short time. Add onions, a pinch of salt, and turmeric. Sauté until the onions become transparent.
5. 5Add the sliced radish and sauté for 5 minutes. Then add tomatoes and sauté for an additional minute.
6. 6Add enough water to cover the contents. Add all the masalas and let it boil, keeping it covered.
7. 7After 30 minutes, add the tamarind pulp and cook for another 10 minutes.
8. 8Optionally add jaggery. Add the cooked dal to the mixture and let it boil until the radish is tender.
9. 9Garnish with chopped coriander leaves. Serve hot with rice, topped with a little ghee.