Sambhar can be made with different vegetables added to the dal. Here we have used radish or mooli or moolangi which adds its distinct flavour to the dish. A little bit of jaggery is added to balance the slight bitter taste of the radish. All in all a very flavourful sambhar that can be enjoyed with steamed rice.
For most Maharashtrians this is a comfort dish that they enjoy with steamed rice topped with a dollop of homemade ghee. And do remember to garnish it with fresh coriander leaves for that extra flavour.
This khichdi supposedly originated in Bardoli, a suburb of Surat in Gujarat. It is very simple made with basic ingredients that are available in every home with no special spice powder added. Vegetables add their individual nutrients to make this khichdi nutritious and wholesome. It is a one pot meal and needs no side dish to enhance its taste.
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