Moolangi Sambhar

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

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.