Peel the skin of radish and cut into 1/2 inch round slices. Saute them in a tbsp of oil for 3 to 4 minutes to remove the raw pungent smell. Peel and roughly chop the onions, slit the green chilli, pinch the red chilli and set aside. Soak tamarind in warm water and extract the juice.

In a pressure cooker, add the toor dal, sauteed radish roundels, turmeric powder and required water. Pressure cook for 1 to 2 whistles on low flame. Once the steam releases naturally, open the cooker and gently mash the dal well along with the radish (the radish slices will stay intact and won't dissolve).

Heat oil in a kadai and splutter mustard seeds and methi seeds (take care not to burn the methi seeds). Add the chopped onions, curry leaves, slit green chillies and pinched red chilli. Saute well until the onions turn transparent. If using tomato, add it now and saute until soft and mushy.

Pour in the extracted tamarind water, sambar powder, turmeric powder and salt. Allow the mixture to boil. When it starts rolling boil, add pinched raw curry leaves, 2 to 3 generous pinches of hing and a pinch of jaggery. Let it boil for 3 to 4 minutes until the raw smell of tamarind leaves.

Add the mashed dal along with the cooked radish and adjust with water to reach your desired sambar consistency. Check for salt and let the sambar simmer on medium-low flame for 2 to 3 minutes. Finally, garnish with finely chopped coriander leaves and turn off the heat. Transfer the sambar to a serving bowl, drizzle 2 tsp of ghee on top and cover with a lid to lock in the aroma. Serve hot with steamed rice!