Here is the red radish sambhar. Ingredients:
Toor dhal – 1 cup Half of medium onion chopped Red Radish – 1 bunch chopped in to halves. Tamarind paste – 1 tsp or 1 cup of juice extracted from small gooseberry sized tamarind Cilantro chopped – 1 tbsp Curry leaves – 1 strand Jaggery – 1 tsp Sambhar powder – 1 tbsp (heaped) Turmeric powder – ½ tsp Salt – 1.5 tsp (as per taste) Water – 3 cups + 3 tbsps (if required) Rice flour – 2 tsps (optional)
For tempering,
Oil – 1 tbsp Hing – 1 tsp Mustard seeds – 1 tsp Methi seeds – 2 tsps
Steps:
Wash the toor dhal and chop the veggies.
Now add the radish, onion, washed toor dhal, sambhar powder, turmeric powder, tamarind paste,salt, jaggery, cilantro, curry leaves along with 3 cups of water.
Set it in low mode for 7 hours. (5 hrs should be enough if in high mode). I tried in low mode. Remove the pot from the cooker and mix well.
Heat the kadai or pan and add oil. Once the oil is hot, add mustard seeds, hing and methi seeds. As they start to splutter add the cooked sambhar mix. (Reheating the cooked sambhar mix is for thickening it.)
If you feel it’s too thick, add water to required consistency and let it boil for a 5 minutes. If it’s too thin, add 2 tsps of rice flour in 3tbsps cup of water and add it and let it boil so that sambhar becomes thick.
That’s it. Yummy sambhar is ready. On a busy weekday set this up in the morning or in the previous night. Once its cooked all you need is 5 minutes for the tadka and mixing it up. Loving this slow cooker.
More South Indian recipes to come.. :-)
