RED RADISH SAMBAR

RED RADISH SAMBAR:- 

NEEDED:- RED RADISH - 200 GMS, THOOR DHAL - 1 TBLSPN, SMALL ONION/SHALLOTS - 6 NOS, TOMATO - 1 NO, SAMBAR PWDR - 2 TSP, TURMERIC PWDR - 1 PINCH, ASAFOETIDA - 1 SMALL PIECE . TAMARIND - 1 AMLA SIZE BALL, SALT - 1 TSP, OIL - 2 TSP, MUSTARD, ORID DHAL , JEERA - HALF TSP EACH. CURRY LEAVES - 1 ARK. 

METHOD :- WASH AND COOK THOOR DHAL WITH HALF CUP WATER. KEEP IT  IN A PRESSURE PAN FOR THREE WHISTLES. AFTER COOLING ADD THE SLICED RED RADISH, CLEANED AND HALVED SHALLOTS, DICED TOMATOS. ADD A PINCH OF TURMERIC AND ASAFOETIDA. AGAIN COOK FOR ONE WHISTLE. SOAK TAMARIND IN HALF CUP WATER . SQUEEZE THE TAMARIND PULP ADD  SALT AND SAMBAR PWDR. POUR THIS MIX AFTER OPENING THE COOKER. BRING TO BOIL. HEAT OIL IN A SMALL VESSEL ADD MUSTARD, ORID DHAL, JEERA. WHEN THEY SPLUTTERS AND BECOMES BROWN ADD CURRY LEAVES.  POUR THIS SEASONING TO THE SAMBAR. SERVE HOT WITH IDLIES OR DOSAS OR WITH PLAIN RICE.