Mullangi Sambar (White Radish Sambar)

Ingredients:

200g mooli (white radish), peeled
1 tbsp oil
150g pigeon peas (toor dal)
1/4 tsp ground turmeric
1 tsp mustard seeds
1/2 tsp mung beans (urad dal)
pinch of asafoetida powder (hing)
5 curry leaves
1 medium onion, sliced
1/4 tsp tamarind paste
50g grated coconut
1 medium tomato, chopped into 6 chunks
2 pinches of turmeric powder
2 tsp sambar powder (also known as Sambhar Masala)
salt, to taste
4 tbsp coriander leaves, chopped

Method:

Cut the peeled mooli into round slices add to a pan of lightly-salted water and cook for about 15 minutes, or until just tender. Drain and set aside. In the meantime, combine the toor dal in a pan with 1l water and the turmeric. Bring to a boil and cook for about 30 minutes, or until soft and mushy. Pour off any excess water and purée until smooth.

Heat the oil in a wok, add the mustard seeds and fry until they begin to splutter then add the mung beans and the asafoetida. Continue frying until the mug beans begin to brown then add the curry leaves. Now stir in the onions and fry for about 3 minutes, or until just soft.

Stir the tamarind paste into 250ml of water and add this to the wok along with the grated coconut. Bring to a simmer, cover and cook for 15 minutes (by this time the raw smell of the tamarind should have gone) then stir in the tomatoes, cooked mooli, sambar powder, ground coriander and salt. Return to a simmer and continue cooking, covered, for a further 10 minutes.

Now add the pigeon pea purée to the sambar and cook for another 5 minutes. Stir in the coriander leaves and serve.