Step-by-Step Instructions

1. 1.Prepare the Dal

   Take 1/4 cup of Toor dal in a bowl and clean it thoroughly with water.

2. 2.Cook the Dal

   Add 1 cup of water and 1/4 TSP turmeric powder to the cleaned dal. Pressure cook the dal until it becomes soft and mushy.

3. 3.Prepare Tamarind Extract

   Soak 2 tbsp of tamarind in 1 cup of warm water for 20 minutes. Mash it nicely with your hands to extract the pulp, then strain it to remove any solids.

4. 4.Roast Sambar Spices

   In a pan, add 2 tbsp chana dal, 2 tbsp coriander seeds, 3 red chillies, and 1 TSP black peppercorn. Roast these ingredients nicely for 2 minutes until they become aromatic.

5. 5.Add Coconut and Roast

   To the roasted spices, add 1/2 cup of freshly grated coconut. Continue to roast until the coconut turns light golden brown.

6. 6.Grind Sambar Paste

   Transfer the roasted ingredients to a food processor. Add 1/2 cup of water and grind everything to make a smooth paste.

7. 7.Sauté Aromatics

   In a cooking pot, heat 1 tbsp of IDHAYAM MANTRA GROUNDNUT OIL. Add 10-12 small onion shallots and stir-fry until they become translucent.

8. 8.Cook Radish

   Add 1 chopped radish (sliced into rounds) to the pot and stir-fry for a minute.

9. 9.Add Tamarind Water

   Pour in the strained tamarind water. Let it cook on low flame until the radish becomes soft.

10. 10.Combine with Sambar Paste

    Add the freshly ground coconut-spice paste to the pot.

11. 11.Add Cooked Dal

    Add the pressure-cooked toor dal to the mixture in the pot.

12. 12.Adjust Consistency and Season

    Add 1/2 cup of water and stir well to adjust the consistency of the sambar. Add salt to taste and 1 TSP of jaggery.

13. 13.Simmer Sambar

    Mix all ingredients well and cook the sambar for 2 minutes, allowing the flavors to meld together.

14. 14.Prepare Tempering (Tadka)

    In a small tempering pan, heat 2 TSP of IDHAYAM MANTRA GROUNDNUT OIL. Add 1 TSP mustard seeds and let them splutter. Then add 1/4 TSP asafoetida/hing and a few curry leaves.

15. 15.Finish and Serve

    Pour the prepared tempering (tadka) over the hot sambar. Serve hot and enjoy your Radish Sambar.