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Mulangi Poosanikai Sambar (Radish and Pumpkin Sambar)

Sambar is the south Indian Curry made with lentils and vegetables. It can be served with hot rice, Idli or Dosa. South Indian meals wont get fulfilled without a sambar. Adding pumpkin to the sambar always gives a nice smell and a bit of sweetness to the sambar and Adding Tamarind gives it a sour taste. We can add Carrot/beans/potato or broad beans or drumstick or sometimes without adding any vegetables we can add only small onions in the sambar. Here I have used Radish and Pumpkin.

Cuisine: Indian
Author: Indu Haresh
Serves: 2

Ingredients
To Pressure cook:
Toor dal - 1/2 or 3/4 cup
Radish - 1 or 2
Pumpkin - 1/4 
Tomato - 1
Garlic - 2 cloves
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp
Water - As required (I used 3 cups)

To temper and boil:
Oil - 3 tbsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Small Onion - 3 
Big Onion - 1/2 
Red Chilli - 2
Curry Leaves - 4
Sambar Powder - 2 tsp (Add as per your masala taste)
Tamarind water - 3 or 4 tbsp (Use as per the sour taste you needed. If you have paste use 2 tbsp)
Coriander leaves.
Salt - as Required

Preparation
  • Wash and soak the toor dal for 15 to 20 minutes.

  • Soak tamarind in water to make 3 or 4 tbsp of tamarind water.
  • Peel the skin of radish and Pumpkin and wash it. Chop both the veggies into cubes.
  • Chop Onion, garlic and tomato into small pieces.
  • Chop the coriander leaves. 


  • Take a pressure cooker, add soaked dal, chopped radish and pumpkin, tomato, garlic, turmeric, asafoetida and water as required. Close the lid and pressure cook it for 3 whistles in medium flame.




Cooking
  • Heat oil and add the mustard and cumin. 
  • Once mustard gets crackle add the chopped onion, red chilli and curry leaves. Saute it for a minute or less.
  • Add the sambar powder and saute it. (Make sure you don't burn the sambar powder - add oil or give it a quick saute and move to the next step to avoid burning)

  • Add the cooked dal mix, tamarind water and required salt and mix it.
                        
  • Add the coriander leaves, mix it well and allow it to boil till the raw smell of tamarind water and sambar powder leaves.(or allow it to boil for 7 to 10 minutes in low flame).



  • After it gets boiled, Switch off the stove and transfer it to a bowl. Sambar is ready to be served.

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