Ingredients:
1 cup toor dal (split pigeon peas), washed and soaked for 30 minutes
2-3 medium-sized radishes, peeled and chopped into small pieces
1 small onion, chopped
2 tomatoes, chopped
1 tablespoon tamarind pulp or tamarind water (extracted from a small piece of tamarind soaked in warm water)
2 tablespoons sambar powder (readily available at Indian grocery stores or see the spice mix recipe below)
1/2 teaspoon turmeric powder
Salt to taste
For the Sambar Powder (Spice Mix):
2 tablespoons coriander seeds
1 tablespoon chana dal (split chickpeas)
1 tablespoon urad dal (split black gram)
1 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
4-5 dried red chilies (adjust to your spice preference)
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
A pinch of asafoetida (hing)
For Tempering:
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A few curry leaves
2-3 dried red chilies (broken into pieces)
Instructions:
Prepare the Sambar Powder (Spice Mix):
Dry roast all the spices listed under “Sambar Powder” in a pan over medium heat until they turn aromatic and slightly browned.
Once the roasted spices cool down, grind them into a fine powder using a spice grinder Set the sambar powder aside.
Cook the Dal and Radishes:
In a pressure cooker or a large pot, add the soaked and drained toor dal along with 3 cups of water. Cook the dal until it becomes soft . If using a pressure cooker, cook for about 3-4 whistles on medium heat.
In a separate pot, add the chopped radishes and enough water to cover them. Cook the radishes until they are tender. Drain the water and set the cooked radishes aside.
Combine the Dal and Radishes:
Once the dal is cooked, mash it well with a spoon or a dal masher until it becomes smooth and creamy. Add the cooked radishes to the dal and mix them well.
Add Tamarind, Sambar Powder, and Turmeric:
Add the tamarind pulp or tamarind water to the dal and radish mixture and mix it well.
Stir in the sambar powder and turmeric powder. Mix everything together thoroughly.
Adjust Consistency and Seasoning:
Check the consistency of the sambar and add water if necessary. It should have a medium-thick consistency, similar to a stew.
Add salt to taste and let the sambar simmer for a few more minutes to allow the flavors to blend.
Prepare the Tempering:
In a separate small pan, heat 2 tablespoons of vegetable oil for tempering.
Add mustard seeds and let them splutter. Then, add cumin seeds, curry leaves, and dried red chilies. Sauté for a few seconds until the spices release their aroma.
Add the Tempering to the Sambar:
Pour the prepared tempering over the sambar and give it a gentle stir to incorporate the flavors.
