Radish Sambar

Cooking Dal Wash the toor dal (pigeon peas) thoroughly and add it to a pressure cooker.

Cooking Dal Add water, turmeric powder, and salt to taste.

Cooking Dal Pressure cook the dal for 4-5 whistles or until it is soft and well-cooked. Set aside.

Preparing Sambar Heat oil in a large pot or pan over medium heat.

Preparing Sambar Add mustard seeds and cumin seeds. Allow them to crackle.

Preparing Sambar Add dried red chili and curry leaves. Sauté for a few seconds.

Preparing Sambar Add chopped onion, green chilies, and a pinch of asafoetida (hing). Sauté until the onion becomes translucent.

Preparing Sambar Add chopped tomato and cook until it becomes soft and mushy.

Preparing Sambar Add cubed radish and sauté for a minute.

Preparing Sambar Add sambar powder and mix well.

Preparing Sambar Add the cooked toor dal (pigeon peas) to the pot and mix well.

Preparing Sambar Add water if required to adjust the consistency of the sambar.

Simmering Sambar Cover the pot and let the sambar simmer on low heat for about 10-15 minutes to allow the flavors to blend together.

Tadka (Tempering) In a separate small pan, heat oil for tempering (tadka) over medium heat.

Tadka (Tempering) Add mustard seeds, cumin seeds, dried red chili, and curry leaves. Allow them to crackle.

Tadka (Tempering) Pour the tempering (tadka) over the simmering sambar and mix well.

Garnishing Garnish with chopped coriander leaves.

Serving Serve hot with steamed rice or idli for a delicious South Indian meal.