Radish/ Mooli/ Mullangi Sambar

Thinking what's new about this sambar????? Actually, the sambar is  a regular south Indian sambar. But this time I made this in pressure pan. I have always made sambar in a kadai. My mom is the one who introduced me to this pressure pan style of making sambar. My mom actually does almost 80% of her cooking in pressure pan. This time I tried making sambar in pressure pan and it came out well. Its so easy and you don't have to keep waiting for vegetables to cook, then tamarind water should cook well and then all spices must blend well etc.. etc.. Here, you just saute everything add tamarind water and spices and close the cooker. Thats it. Lets take a detailed look at the preparation....

Ingredients:

Toor Dhal - 1/2 cup

Turmeric - 1 pinch

Tamarind - lime size ball

Sambar powder - 1 tbsp

Red Chilli - 2

Mustard - 1 tsp

Urad dhal - 1 tsp

Channa dhal - 1 tsp

Methi/ Fenugreek Seeds - 1 tsp

Salt - to taste

Asafoetida - 1/2 tsp

Curry Leaves - 6-8

Oil - 2 tbsp

Preparation:

Cook toor dhal seperately in 1 cup water along with a pinch of turmeric. Make sure the dhal is cooked very well 

Heat oil in pressure pan, add mustard seeds . When it splutters add urad dhal, channa dhal, fenugreek, asafoetida, curry leaves. When it turns golden brown add radish and saute for about 2 mins. 

Now extract tamarind juice for about 1 cup and add it to the pressure pan. Add turmeric, salt sambar powder, and mix well. 

Add cooked toor dhal and mix well. Close the pressure pan and let it cook for 4 sounds. 

Open the pan after the pressure reduces and mix sambar well. If you feel it is diluted, keep it in high flame for 5 mins and it will thicken.  You can adjust the consistency according to your need. 

Garnish with cilantro and serve it with rice or roti.