Radish and Radish leaves sambar, Moolangi & Moolangi soppina huli

Cooking dishes with radish is quite common, but have you ever tried adding radish leaves into your dishes? 

I am sharing the recipe to make an aromatic radish leaves sambar, a traditional South Indian Sambar that is both nutritious and delicious. This sambar not only brings a unique twist to the classic recipe but also makes full use of the radish plant, reducing waste and adding a burst of flavor to your meal. 

Ingredients

Radish - 1/4 KG along with leaves (soppu)

Toor dal - 50 grams

For masala 

Coriander seeds - 3 spoons

Bengal gram dal - 1 spoon

Urad dal - 1 spoon

Cumin seeds - 1/2 spoon

Fenugreek seeds - 1/2 spoon

Mustard seeds - 1/4 spoon

Red chillies - 10 to 12 (half of it should be byadagi or any other not so spicy ones) and another half should be guntur or other spicy ones)

Asafetida - 1 pinch

Oil - 1 spoon

Grated coconut - 8 to 10 spoons

Tamarind - 1/4 small lemon sized

salt to taste

Jaggery to taste (optional)

For tempering

Oil - 2 spoons

Mustard seeds - 1/4 spoon

Turmeric powder - 1 pinch

Separate out leaves and radish. Wash the radish and its leaves properly. Remove the skin of the radish and chop into pieces. Chop the radish leaves into small pieces too. 

Cook the toor dal and chopped radish in a pressure cooker along with 2 cups of water for about 3 whistles.

Heat a kadai. Add oil. When oil gets heated up, add mustard seeds and turmeric powder. When mustard seeds start spattering, add chopped radish leaves and cook for about 5 minutes without adding water. Now add cooked toor dal and radish.

Heat a kadai and roast all the masala ingredients (except coconut and tamarind) along with oil. Allow it to cool down. Grind this along with grated coconut. 

Add this masala to cooked radish and leaves, add tamarind juice, salt and optionally 1/2 lemon sized jaggery and boil for about 5 minutes.

Serve with rice. 

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