I had a little of the butternut squash dish I made last night, reheated, to go with the more soupy sambar dish I made tonight, from the radishes I harvested today. The recipe I based it on called for some radish greens, but I'm not crazy about those, so they went into the compost, and I used some cabbage leaves, I also harvested some small plants of. I had about a cup of chopped greens, 1½ c of diced radishes, and a generous cup of chopped onions. I started by cooking 3/4 c toor dal, in the Instant Pot, with 1½ c water, and 3/4 tsp each asafoetida and turmeric, with a little salt. When finished, I whisked it to smooth it out some, and let it cool, while cutting and measuring out all the rest of the ingredients. I used about a cup of chopped up, thawed tomatoes, and used the juice drained from the tomatoes, as part of the water in the dish.
The vegetables were sautéed in a couple tb of oil for 6 minutes, over medium heat. Then the cooled dal was stirred in, with a cup of the rice/millet mix I made last night, plus 2 1/2 c water, and once simmering, I cooked for about 10 minutes over medium heat, stirring occasionally. Then I made the tarka, by heating 1 tb oil with 3/4 tsp each mustard seed and urad dal, and once it was crackling, and the dal was golden, I added 4 broken byadagi peppers, cooked about 10 sec, then added the curry leaves - about 15 - and cooked about 15 sec, until crisp, then put it on the sambar, followed by some cilantro.
Toor dal, after pressure cooking and cooling, and whisking until mostly smooth. by
pepperhead212, on Flickr
Sambar masala powder and Kashmiri pepper powder, added to the radishes, onions, and cabbage by
pepperhead212, on Flickr
The radish sambar, after adding the cooked dal, and about a cup of the rice/millet mix from by
pepperhead212, on Flickr
Ingredients for the tarka - mustard seeds and urad dal, some byadagi peppers, and curry leaves. by
pepperhead212, on Flickr
The sambar after simmering 10 min, topped with the tarka. by
pepperhead212, on Flickr
A generous amount of cilantro added to finish the sambar. by
pepperhead212, on Flickr
Here's the dish I made last night, that I heated a small amount of, to go with this.
Butternut ready to serve, after cooking the paste down for 2 just minutes. by
pepperhead212, on Flickr