Sambar with White Rice

                                    How to Make Delicious Radish Sambar with White Rice

Sambar is a staple in South Indian cuisine, combining a savory lentil base with vegetables and a blend of aromatic spices. Radish (also known as "mooli" in Hindi) is a unique and flavorful addition to sambar, bringing a slightly peppery, earthy taste. When paired with freshly steamed white rice, this dish makes a comforting and satisfying meal. Here’s how you can make radish sambar with white rice at home.

Ingredients

For the Sambar

1 cup toor dal (pigeon pea lentils)

1-2 medium-sized radishes, sliced or diced

1 medium onion, chopped

1 medium tomato, chopped

2-3 green chilies, slit

1/2 teaspoon turmeric powder

1 tablespoon sambar powder (or as per taste)

Salt to taste

A small ball of tamarind (or 1 tablespoon tamarind paste)

For Tempering

1 tablespoon oil or ghee

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

A pinch of asafoetida (hing)

1-2 dried red chilies

8-10 curry leaves

For Serving

2 cups steamed white rice

Chopped cilantro for garnish

Instructions

Step 1: Cook the Lentils

1. Rinse the toor dal thoroughly in cold water and add it to a pressure cooker or pot with about 2 cups of water.

2. Add turmeric powder and a pinch of salt. Pressure cook for 3-4 whistles or until the dal is soft and mushy. If cooking in a regular pot, it may take about 20-25 minutes.

3. Mash the dal gently with a spoon to get a smooth consistency, and set aside.

Step 2: Prepare the Radishes and Vegetables

1. In a separate pot, add the sliced radish, chopped onion, tomatoes, and green chilies.

2. Add about 1 cup of water and a pinch of salt. Let the vegetables cook until they’re tender, which should take around 10-15 minutes.

Step 3: Add Tamarind and Spices

1. Once the vegetables are soft, add the mashed dal to the pot.

2. Stir in sambar powder and tamarind paste (or soaked tamarind water if using fresh tamarind).

3. Mix everything together and let the sambar simmer on low heat for about 10-15 minutes. This allows the flavors to meld and develop.

Step 4: Prepare the Tempering

1. In a small pan, heat oil or ghee over medium heat.

2. Add mustard seeds and let them splutter, then add cumin seeds, asafoetida, dried red chilies, and curry leaves.

3. Fry for a few seconds until fragrant, and pour this tempering mixture into the simmering sambar.

Step 5: Final Adjustments and Serving

1. Give the sambar a good stir, and taste, and adjust salt if needed. If it’s too thick, add a little water to reach your desired consistency.

2. Garnish with fresh cilantro.

Step 6: Serve with Steamed White Rice

1. Spoon the hot radish sambar over a plate of steamed white rice.

2. Add a dollop of ghee on top if you like for extra richness, and serve with sides like papad, pickle, or coconut chutney.

Tips for Perfect Radish Sambar

Adjust the tanginess with more or less tamarind based on your preference.

Freshly made sambar powder enhances flavor. You can make it by roasting and grinding coriander seeds, dried chilies, and a few other spices.

Radish sambar also pairs wonderfully with idli or dosa if you want to enjoy it beyond just rice.

Enjoy the authentic flavors of radish sambar with fluffy white rice for a satisfying and wholesome meal!