मूलंगी सांभर | Moolangi Sambhar | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A unique version of sambhar prepared with radish which gives it a fabulous flavour.

MOOLANGI SAMBHAR

Ingredients

1 large white radish (safed mooli / moolangi)
½ cup split pigeon peas (dhuli toor dal), cooked with ¼ tsp turmeric and salt
2 tbsps oil
1 tsp mustard seeds
A pinch of fenugreek seeds (methi dana)
18-20 curry leaves
½ tsp turmeric powder
2 tbsps sambhar masala
Salt to taste
1 lemon sized tamarind ball, soak in ½ cup warm water for 20-25 minutes
1 tbsp chopped jaggery
½ tsp asafoetida (hing)
Fresh coriander sprig for garnish
Steamed rice to serve

Method

1. Peel and thinly slice the radish into roundels.
2. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add fenugreek seeds, 10-12 curry leaves and sauté well.
3. Add radish roundels and sauté on high heat for 2-3 minutes.
4. Add turmeric powder, sambhar masala, and salt and mix well.
5. Squeeze the tamarind to extract the pulp and pour it into the pan. Add 1½ cups water and mix well. Bring it to a boil.
6. Cover and cook on medium heat for 12-15 minutes.
7. Add cooked pigeon peas, 1½ cups water, and salt and mix well. Cook for 2-3 minutes.
8. Add jaggery, asafeotida and remaining curry leaves and mix.
9. Transfer into a serving bowl, garnish with coriander sprigs and serve hot with steamed rice.



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