Radish Sambar or Mullangi Sambar is a twist to the traditional sambar preparation, where instead of other vegetables, radish is added.
Soak tamarind in 1/2 cup water.
Wash the dal and add it in a pressure cooker along with 4 cups of water, salt and turmeric powder.
Pressure cook for 2-3 whistles on high heat.
Remove the pressure cooker from heat and let the pressure release.
Meanwhile the dal is cooking, heat oil in a pan.
Once the oil is hot, add mustard seeds, hing, curry leaves and dry red chillies and let them crackle for a few seconds.
Add onion and fry until pinkish in color.
Add tomatoes and fry for 2-3 minutes.
Add sambhar masala and 1/2 cup water and cook for 3-4 minutes.
Open the lid of the pressure cooker and add the masala paste and radish in the cooker.
Close the lid again and pressure cook for 2 more whistles.
Remove the cooker from heat and let the pressure release.
Squeeze the tamarind to take out the pulp and discard the seeds.
Add the tamarind water in the sambar and mix well.
Bring the sambar to a boil and cook for 2-3 minutes.
For tempering, heat oil in a pan.
Once the oil is hot, add mustard seeds, curry leaves and hing and let them crackle for a few seconds.
Pour the tempering over the sambar and mix well.
Serve sambar with idli, dosa or rice.
You can add other vegetables like eggplant, pumpkin etc along with radish in this recipe.