Radish sambar - toor dal - south Indian
Greetings, Culinary Explorers!
Welcome to #TheHastyTaste, your trusty kitchen companion where recipes are made simple, soulful, and irresistibly tasty! Whether you’re in a dash to whip up dinner or in the mood to indulge in some aromatic cooking therapy, we’ve got your back.
Today’s feature? The earthy, tangy, and oh-so-comforting Radish Sambar—a classic from the South Indian kitchen that hits all the right notes!
Here’s what we’re serving today:
1. The Swift Version: A 20-minute magic for those who need food, fast!
2. The Elaborate Edition: A slow-simmered delight for those who enjoy every step of the cooking dance.
So roll up those sleeves (or just grab a ladle), and let’s get started!
Express Recipe (Fast & Flavorful) ⚡
Prep + Cook Time: 25 minutes
Yields: 4 servings
What You’ll Need
- 1 cup cooked toor dal (pigeon peas)
- 1 cup sliced radish (white or pink)
- 2 tbsp ready-made sambar powder
- 1 tbsp tamarind paste
- 1/2 tsp turmeric powder
- Salt, to taste
- 3–4 cups water
For Tempering:
- 1 tbsp oil or ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 dried red chili
- 1/4 tsp hing (asafoetida)
- Few fresh curry leaves
- Chopped coriander for garnish
Let’s Cook
- Pressure Cook: Add the sliced radish pieces, dal, turmeric powder and 2 cups of water in a pressure cooker and cook for 3 to 4 whistles on medium flame.
- Spice Boost: Once the pressure releases, open the cooker and add sambar powder, salt, and tamarind paste. Add water as needed to achieve the desired sambar consistency. Bring it to a boil, then reduce the heat and simmer for 8–10 minutes.
- Temper It Right: Heat oil/ghee in a small pan. Toss in mustard seeds, cumin seeds, dried red chili, hing, and curry leaves. Let them sizzle.
- Combine & Serve: Pour the tempering over the sambar. Garnish with coriander and serve hot with rice or idli!
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Passionate Recipe (For the Love of Cooking) ❤️🔥
Total Time: 40 minutes
Serves: 4
Ingredients
- 1 cup toor dal
- 1 cup radish, sliced thin
- A handful of small onions (shallots)
- 1 ripe tomato, chopped
- A lemon-sized ball of tamarind, soaked in warm water and strained
- 1/2 tsp turmeric powder
- Salt, to taste
- 3–4 cups water
For Homemade Sambar Powder:
Lightly roast and grind the following:
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp chana dal
- 1/2 tsp fenugreek seeds
- 4–5 dried red chilies (adjust according to your spice level)
- 1/2 tsp black pepper
- A pinch of hing
(Optional: Add a tsp of grated dry coconut for extra body)
For Tempering:
- 1 tbsp ghee or coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 dried red chili
- A few curry leaves
- A pinch of hing
Finishing Touches:
- Fresh coriander, chopped
- A dash of lemon juice (optional)
Method
- Cook the Dal: Pressure cook the toor dal with turmeric by adding 1.5 cups of water. After pressure releases, mash it lightly and keep aside.
- Prepare the Veggies: In a deep pot, add a little oil and sauté the onions. After they turn golden, add the chopped tomatoes. Cook covered on a simmer flame till the tomatoes are mushy. Now add the sliced radish and sauté for 2 - 3 minutes.
- Cook the Veggies: Now add the sautéed veggies to the tamarind extract, and salt. Add more water if required to adjust the consistency. Bring to boil.
- Simmer cook: Once starts boiling, simmer the flame and cook till the radish softens (about 12–15 minutes).
- Spice It Up: Stir in the freshly ground sambar powder. Let the flavors meld over low heat.
- Bring it Together: Add the mashed dal, mix well, adjust the water to get your preferred consistency, and simmer for another 3–5 minutes.
- Tempering Magic: Heat the remaining oil or ghee in a small pan. Add mustard seeds, cumin, red chili, curry leaves, and hing. Let them pop and crackle, then pour over the bubbling sambar.
- Serve with Love: Garnish with coriander leaves. Add a squeeze of lemon if you like, and serve hot with rice or dosa.
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Nutritional Snapshot (Per Serving)
Approximate values:
Calories: 180–220
Protein: 6–8g
Fat: 5–8g
Carbs: 25–30g
Fiber: 4–5g
Sodium: 400–600mg
Natural Sugars: 3–4g
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Why Radish Sambar Rocks
1. Detox Delight: Radish is fantastic for liver health and digestion.
2. Plant Protein Power: Thanks to toor dal.
3. Immunity Boost: Spices like cumin, pepper, and hing support gut and immune function.
4. Heart-Smart: Low fat and high fiber = win-win.
5. Anti-Inflammatory: Turmeric and fenugreek help ease inflammation.
6. Hydrating Comfort: Perfect for rainy days or post-festive detox meals.
7. Naturally Vegan & Gluten-Free: Fits most diets without compromise.
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Final Words
Radish Sambar isn’t just another dish—it’s a bowl of warmth, nutrition, and home-style comfort. Whether you’re cooking with urgency or with intent, this recipe promises to bring authentic South Indian essence to your plate.
Are you Team Express or Team Passionate today? Let us know how it went in the comments, or tag us with #TheHastyTaste—we love seeing your kitchen wins!
Until next time, stay hungry and stay inspired!