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Mooli Huli / Sambar
Mooli Huli / Sambar

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We hope you got benefit from reading it, now let’s go back to mooli huli / sambar recipe. To make mooli huli / sambar you only need 21 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Mooli Huli / Sambar:
  1. Provide 1/4 cup toor/tuvar dal or split pigeon peas/yellow lentils
  2. Use 2 medium sized white radish; peeled and sliced
  3. You need For the sambar/huli masala paste:
  4. You need 1/4 tsp methi seeds/fenugreek seeds
  5. Provide 1 tbsp chana dal (split bengal gram)
  6. Provide 1 tsp urad dal (split black lentils)
  7. You need 1 tbsp coriander seeds
  8. Use 1/4 tsp hing/asafoetida powder
  9. Get 7-8 dry red chilies
  10. Take as needed Few curry leaves
  11. Provide 1/4 cup grated coconut (fresh or frozen)
  12. Take 1/2 tsp Small marble-sized tamarind/ tamarind paste
  13. Provide 1 tsp coconut oil (or any cooking oil)
  14. Take Other ingredients needed:
  15. Provide 2-3 tbsp gur/jaggery (unrefined cane sugar)
  16. Prepare to taste Salt
  17. Use For the tempering/tadka:
  18. Provide 2 tbsp ghee/clarified butter
  19. Get 1 tsp mustard seeds
  20. Take as needed Few curry leaves
  21. Provide 1/4 tsp hing/asafetida powder
Instructions to make Mooli Huli / Sambar:
  1. Add toor dal and water up to at least 1 inch above the dal and cook in a pressure cooker or in a large saucepan until soft, tender and well cooked.
  2. Wash, peel and slice radish into small roundels.
  3. To make the huli/sambar coconut paste: - Heat oil in a saucepan; add the spices; methi, chana dal, urad dal and coriander seeds; fry on medium heat for a minute. - - Add the curry leaves, dry red chilies and hing and fry again for another minute, taking care not to burn the chillies.
  4. Remove from heat and let cool. - - Blend the roasted spices along with grated coconut and tamarind/tamarind paste to a fine puree; set aside.
  5. To make the sambar/huli: - Boil sliced radish in 2 cups of water until just tender.
  6. Add cooked and mashed tuvar dal and mix well. Bring to a boil. - - Lower heat and add the huli paste along with turmeric powder, salt to taste and some gur or jaggery. Mix well and bring to a boil; adding more water as needed, lower heat and simmer for about 5 minutes. Keep stirring occasionally to make sure it does not stick to the bottom of the pan and burn.
  7. Meanwhile, prepare the tempering: - Heat ghee in a small saucepan and once it becomes hot, add mustard seeds. - - As soon as the seeds start to crackle and papaya, add the curry leaves, hing and red chlliy, sauté for a few seconds.
  8. Remove from heat and add to the simmering radish huli. Mix well, garnish with chopped cilantro (optional) and serve with hot steaming rice and a dollop of ghee!
  9. With a side of freshly stir fried green vegetables like or even a salad like, you have a complete satvik (no onion-no garlic), comforting meal to enjoy for lunch or dinner! - Enjoy and Happy Cooking!
  10. If you like onions, cook a small onion (cubed or sliced) or better yet, shallots or “sambar onions” as they are sometimes called, along with the radish slices and proceed with the recipe. - Instead of radish, you can use eggplant/brinjal/aubergine(cubed), potatoes, carrots, green beans, cauliflower etc. or even a mixture of some of them. - Adjust the consistency of the dish along with spices according to your own taste or preference. - Make it vegan by using oil (preferably coconut oil) instead of

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