Mullangi/Muli/Daikon is a variety of Asian Radish. It is juicy and delicious when cooked properly. I prepared Radish Sambar with Onions and Tomatoes on Monday. It was not a "traditional" dinner, but we were happy with the outcome.
I posted a recipe for Onion and Tomato Sambar, once before. The recipe I used this time is very similar, except for a couple of changes.
Toor daal 2-3 cups
Tamarind paste - 1 Tsp
Tomatoes - about 4, diced/sliced
Asian Radish - about 3, diced into tidbit-sized chunks
Pico de Gallo - 2 cups (make your own or buy)
Onions - 2 cups - chopped
Coriander seeds - 1 Tbsp
Cumin seeds - 1 Tsp
Red Chilies - 5-6
Fenugreek Seeds - 1 Tsp
Shredded Coconut - 1 cup
Turmeric powder - 1 Tsp
Sesame seed oil - 2-3 Tbsp
Garnish: chopped curry leaves and cilantro
- Cook the lentils until soft in a pressure-cooker or in a conventional sauce pan.
- In a sauce pan, dry-roast the coriander seeds, cumin, red chilies.
- Grind the the ingredients from step 2 and the grated coconut in a blender. Use little water (the mix should be moist/wet but not runny).
- Add 2 cups of water. Once the water starts to boil, add the cooked daal and the spicy paste from step 3, to the water. Turn down the heat a notch or two. Add the tamarind paste, turmeric and a pinch of asafoetida. Stir the mix so the lentils don't stick to the bottom of the vessel.
- Add salt to taste and garnish with cilantro and the chopped curry leaves.
- Add the sesame seed oil and stir.
Here is the finished product!