Radish Moong Dal Sambar: South India is best known for its Idlies, Dosas and Sambar varieties. You can expect sambar preparation in every South Indian household atleast once a week. By just varying the vegetable they end up making different sambar varieties and each vegetable infuse distinct taste to the preparation.
I specifically like the combination of moong dal and radish – It’s a light and feel so good sambar. I always believe the fact that when the taste of the main ingredients dominate the preparation, the dish turns out to be very delicious. With less spice, the Radish moong dal combo makes the sambar so enticing and It’s a must try for the viewers!
1/2 cup Split moong dal
1 & 1/2 cup Radish(cut into round slices)
1/2 medium sized onion(finely chopped)
1 & 1/2 inch tamarind(soaked in water and juice extracted)
1/4 tspn turmeric powder
2 tspn chilly powder
1 Red chilly
1 Green chilly
3 Garlic pods
1 tspn cummin seeds
1/2 tspn mustard seeds
1 sprig of curry leaves
pinch of hing
salt to taste
few coriander leaves
1. Dry roast the moong dal until they turn slight brown. Then rinse them twice and pressure cook along with turmeric, 1/2 tspn cummin seeds, drop of oil for 3-4 whistle until moong dal turns soft without losing shape.
2. In a tawa, spread the radish evenly and heat it in medium flame for 5 minutes. Flip sides in-between. This way the raw smell of radish goes off and its water content is also reduced.
3. Add the radish, chilly powder, chopped tomatoes to cooked moong dal and pressure cook for 1 whistle.
4. Now add the tamarind juice and let the sambar boil for 5-7 minutes in medium to high flame.
5. Side-by, prepare the seasoning. Heat 2-3 tblspn oil in a pan. Add mustard seeds to splutter. Add curry leaves, remaining 1/2 tspn cummin seeds, red chilly, hing, green chilly, garlic pods. Then add the onions and sauté until golden brown. Add this seasoning to the sambar and boil for another 2 minutes. Switch off the stove.
6. Sprinkle coriander leaves and serve hot with steamed rice/idli/dosa.