Today I am sharing with you a delicious and healthy lentil dish made in combination with radish, cranberry and pearl onions.We enjoyed it and hope you would too.
This is how the recipe goes................................
Main Ingredients :
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Toordaal..........................1cup
Cranberries......................1cup
Red Radish......................12Pearl Onions....................12
Water..............................4cups(reqd for cooking the daal and diluting the sambar)
Seasoning Ingredients :
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Sesame Oil.........................2tbsp
Mustard Seeds....................1tsp
Cumin Seeds.......................1tsp
Red Chilli...........................1
Asafoetida...........................1/4tsp
Turmeric..............................1/2tsp
Samabar Powder.................2tbsp(use more or less as per your taste)
Salt......................................to taste
Garnish :
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Curry Leaves........................1sprig
Cilantro Leaves....................handful
Preparation :
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Pressure cook toordaal with 2cups of water and keep it aside.Clean the radish and cut them into halves.Rinse the cranberries and peel the pearl onions and keep them aside.Place a pan on the stove on medium high heat and add sesame oil to it.Once the oil heats up add the mustard seeds,cumin seeds and red chilli.Once they start to splutter add asafoetida to it.
Now to this seasoning add the cranberries and let them sweat a bit and then add the pearl onions and let them sweat a bit too and later add the cut radish,curry leves and cook covered until the veggies become tender.
Now to this seasoning add the cranberries and let them sweat a bit and then add the pearl onions and let them sweat a bit too and later add the cut radish,curry leves and cook covered until the veggies become tender.
After 5 min. remove the lid and add turmeric,salt and sambar powder and stir the veggies in the pan so that they get coated with salt and sambar powder.Now add the cooked toordaal to the pan of veggies and also the remaining 2 cups of water and let it boil on the stove for 10 min.
Finally garnish the sambar with cilantro leaves.Tranfer to serving dish and enjoy with warm rice and a spoon of ghee.
This recipe goes to MLLA #42 being guest hosted by me which is brain-child of Susan from The Well- Seasoned Cook.
This recipe goes to MLLA #42 being guest hosted by me which is brain-child of Susan from The Well- Seasoned Cook.
