Preparation

Peel and slice the radish, roughly 1 cm thick.

Place the sliced radish with 1/2 cup water, pinch of turmeric and salt in a pressure cooker. Cook for 1 whistle and switch off the flame. Alternatively, boil on stove top until the radish is cooked.

To the cooked radish in the pan, add the tamarind paste and sambar spice powder.

Add 1/4 cup water and bring this to a simmer for 3-4 minutes.

Add the cooked dal to this. Season with salt and a pinch of asafoetida (optional). Simmer for 2-3 minutes until well combined.

In a small pan or a tempering ladle, heat the oil. Fry the mustard seeds, fenugreek seeds, curry leaves and dried red chillies until the mustard seeds pop.

Remove the prepared sambar in a serving bowl and transfer the tempering over the top.
Serve hot with steamed rice.

Notes:
To prepare your own sambar spice powder, dry roast 1 tbsp chana dal, 2 tbsp coriander seeds, 1/2 tsp fenugreek seeds and 6 dried red chillies until the chana dal is lightly golden brown.

Grind this to a fine powder. If you prepare a larger quantity, store in a resealable bag or airtight container in the refrigerator for lasting freshness.

Tur dal is best cooked in a pressure cooker or instant pot, so that you get a completely mashed smooth consistency in a short cooking time.