Step-by-Step Instructions

1. 1.Cook the Dal

   In a pressure cooker, add 1/2 cup washed toor dal, 2 chopped tomatoes, 25 garlic cloves, 1 tsp turmeric powder, 1/2 tsp salt, and enough water to completely immerse the dal. Cover with a lid, place the weight, and pressure cook for about 5 whistles on medium heat until the dal is nice and soft.

2. 2.Prepare the Tempering Base

   Heat 1 1/2 tablespoons of oil in a wide kadhai. Once hot, add 1 teaspoon of urad dal, 1 teaspoon of cumin seeds, and 1/2 teaspoon of mustard seeds. Sauté until the mustard seeds start spluttering.

3. 3.Add Aromatics and Onion

   Add 2 red chilies (cut into halves) and 1/4 teaspoon of hing (asafoetida). Then, add 1 finely chopped onion and sauté for about 2 minutes on medium-low flame until the onions are translucent.

4. 4.Incorporate Fresh Ingredients

   Add a few fresh curry leaves and 3 roughly cut green chilies. Now, add 2 medium-sized radishes, sliced into medium-thickness, and mix everything well.

5. 5.Season the Radish

   Add 1 teaspoon of rock salt, 1 teaspoon of red chili powder, and 1 teaspoon of coriander powder. Mix everything thoroughly, ensuring the radish slices are well coated with the salt and chili powder. Cook for about 2 minutes on medium heat.

6. 6.Cook Radish with Water

   After 2 minutes, add 1/2 cup of water, mix well, and cover the kadhai with a lid. Cook the radish for about 10 minutes to ensure the raw smell of the spices is gone and the radish is tender.

7. 7.Add Tamarind Puree

   After 10 minutes of cooking the radish, add 1/4 cup of slightly thick tamarind puree and mix it well with the radish and spices.

8. 8.Combine with Cooked Dal

   Gently transfer the cooked dal mixture from the pressure cooker to the kadhai with the radish and spice mixture. Give it a nice quick mix.

9. 9.Adjust Consistency and Simmer

   If the sambar appears too thick, add a little more water to achieve the desired consistency. Mix well and let the sambar cook for about 10 minutes on medium-low flame to allow all the flavors to blend together.

10. 10.Final Seasoning and Garnish

    After 10 minutes, check the seasoning and add about 1 teaspoon of salt if needed to balance the taste. Finally, add finely chopped coriander leaves and fresh grated coconut for a mild flavor. Give it all a nice mix and turn off the stove.

11. 11.Serve

    Yummy radish sambar is ready to be served nice and hot with steaming rice and ghee. Garnish with some finely chopped fresh coriander leaves.