Mooli Sambar

How to Prepare

1. Cook 2 cups of toor dal with 6 cups of water in a pressure cooker for 3 whistles until soft. Mash and set aside.
2. In a large pot, heat 4 tbsp of oil and add 2 tsp mustard seeds. Let them splutter.
3. Add 2 tsp cumin seeds
4. 4 dried red chilies, and a pinch of asafoetida. Sauté for 30 seconds.
5. Add 4 chopped tomatoes and cook until mushy, about 5 minutes.
6. Add 4 cups of grated radish (mooli) and sauté for 5 minutes.
7. Add 4 tbsp sambar powder
8. 2 tsp turmeric powder, and salt to taste. Mix well.
9. Pour in 12 cups of water and 2 cups of tamarind extract. Bring to a boil.
10. Add the mashed dal and mix well. Simmer for 15 minutes.
11. In a small pan, heat 2 tbsp ghee, add 2 tsp mustard seeds
12. 2 sprigs curry leaves, and 2 dried red chilies for tempering. Add to the sambar rasam.
13. Garnish with 1 cup chopped coriander leaves and serve hot with rice or as a soup.