Radish, Scallions & Coconut Sambar

1. 1

   ["Heat the oil in a small skillet and toast all the ingredients (except the coconut, since it tends to brown way faster than the lentils) on low heat till they turn to a reddish hue.

2. 2

   transfer the toasted ingredients onto a plate and then add & toast the coconut till it turns a golden.", "Combine all the ingredients and grind to a coarse paste using as little water as possible", "In a heavy bottom pan, heat 2 tablespoons of sesame oil. Add the scallions & saute till limp. Add the water, tamarind pulp and the radishes . Boil on medium heat until the tamarind loses its 'raw' aroma and the radishes are cooked fork tender. Add salt to taste", "Add the ground Masala paste and and combine. bring to a boil, lower heat and simmer on low for 8-10 minutes.", "Once the sambhar has cooled down to a warm temperature, stir in the Buttermilk,", "Heat the tablespoon of sesame oil, when it begins to shimmer add the mustard, urad dal & the arbol chile. Allow the mustard to sputter, the Urad to turn golden brown & the arbol chile to turn a deep red. Pour over the sambhar.

3. 3

   garnish with cilantro and serve with hot basmati rice drizzled with warm melted ghee."]

* Per serving · 4 servings · Values may vary.