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Moolangi Sambhar
Main ingredients | Moolangi (radish), Split pigeon peas, Mustard seeds, Fenugreek seeds, Curry leaves, Sambhar masala, Tamarind, Jaggery, Asafoetida |
Cuisine | South Indian |
Course | Dals and kadhis |
Prep time | 25-30 minutes |
Cook time | 25-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1 large white radish (safed mooli / moolangi)
- ½ cup split pigeon peas (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 sprigs for garnish
- Steamed rice to serve
Method
- Peel and thinly slice the radish into roundels.
- Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add fenugreek seeds, 10-12 curry leaves and sauté well.
- Add radish roundels and sauté on high heat for 2-3 minutes.
- Add turmeric powder, sambhar masala, and salt and mix well.
- 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.
- Cover and cook on medium heat for 12-15 minutes.
- Add cooked pigeon peas, 1½ cups water, and salt and mix well. Cook for 2-3 minutes.
- Add jaggery, asafeotida and remaining curry leaves and mix.
- Transfer into a serving bowl, garnish with coriander sprigs and serve hot with steamed rice.
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