Mullangi Sambhar / Lentil Soup with Radish

Sambhar is an all time favorite of me and my hubby. Though I like the flavor of radish in sambhar, I just don't prefer it's dominance. Once while browsing I came across Solai Auntie's idea of adding this ground powder which reduces the dominance of radish flavor. I just gave it a try and it was super divine.

 
Ingredients
1/2 cup toor dhal
10 small onion or shallots cut into small pieces
5 pods garlic cut into small pieces
1 medium tomato cut into small pieces
6 small pink radish sliced into thin round slices
1 tbsp chilli powder
1 tsp coriander powder
1/2 tsp curry powder (optional)
a pinch of turmeric powder
lemon sized tamarind soaked in water
a spring of cilantro/ coriander leaves
salt to taste

For seasoning
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
a pinch of hing
few springs of curry leaves
a tbsp of oil

To roast and powder
1 tsp channa dhal
2 tsp coriander seeds
2 to 3 dry red chillies
1/2 tsp fenugreek seeds

Steps
1. Cook toor dhal by adding enough water and a pinch of turmeric in microwave for 25 to 30 mins.

2. Dry roast the ingredients to roast and powder and let it cool. Grind it into a fine powder in mixer.

3. Heat a tbsp of oil in kadai. Once oil is hot enough add mustard seeds and let it splutter completely. Now reduce flame add fennel seeds, fenugreek seeds, curry leaves and a pinch of hing and saute for few secs. Do not let the spices go dark brown as it would give a bitter taste to the dish.

4. Add the cut onions and garlic and saute for a min. Now add the cut tomato and add a tbsp of water and let it cook in medium flame for 5 mins or until tender and mushy. Closing the kadai with a lid reduces cooking time.

5. Add sliced radish and saute for few seconds. Add 1/2 cup of water and let it cook for few mins by closing the lid.

6. Now add chilli powder, coriander powder, curry powder and the ground masala powder and saute for few mins till raw smell goes off.

7. Now squeeze out the water from the soaked tamarind and add it to the kadai. Add salt and mix well and let the gravy come to a boil.

8. Now add the cooked dhal and add enough water to get the desired consistency. Thin sambhar tastes good. Check salt at this point and add if needed. Close the kadai with a lid and let the sambhar cook for 10 mins in medium flame until all the flavors are blended well and the veggies are well cooked.

9. Garnish with cilantro and serve with hot and steamy rice.

Serving Suggestions
1. Can be served for lunch with hot steamed rice and bindhi masala as sidedish.

This combo tastes so good and is a big hit with my hubby. He goes for an extra course whenever I prepare this for lunch. :)