Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
4.38
from
16
votes
Mullangi Sambar | Radish Sambar
Mullangi sambar is an easy and delicious South Indian sambar variant made with white radish, pigeon pea lentils, tamarind, herbs and spices. This radish sambar is a healthy and comforting meal when paired with steamed rice.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
South Indian
Diet:
Vegan, Vegetarian
Difficulty Level:
Moderate
Servings:
4
Calories:
190
kcal
Author:
Dassana Amit
Ingredients
For cooking lentils
½
cup
tur dal
(tuvar dal, arhar or pigeon pea lentils)
2 to 2.5
cups
water
- for pressure cooking dal
1 to 2
pinch
turmeric powder
Other Ingredients
2
cups
peeled and sliced white radish
(mullangi or daikon or mooli)
¼
cup
tamarind pulp
- ¾ or 1 tablespoon tamarind soaked in ¼ cup water for 20 to 30 minutes and then squeezed with the juice extracted and strained.
2 to 3
teaspoons
Sambar Powder
1
teaspoon
mustard
¼
teaspoon
fenugreek seeds
(methi dana)
5 to 6
shallots or pearl onions
(sliced or chopped)
1 to 2
dry red chilies
- halved and seeds removed
¼
teaspoon
asafoetida
(hing)
½
teaspoon
urad dal
(husked and split black gram) - optional
1
sprig curry leaves
1
medium size tomatoes
- chopped
2
tablespoons
oil
- any neutral flavored oil or gingelly oil (oil made from raw sesame seeds) or coconut oil
salt as required
½
teaspoon
sugar or jaggery
(optional)
¼
teaspoon
turmeric
- for adding in sambar
1 to 1.5
cups
water
for sambar
US Customary
-
Metric
Instructions
Preparation
Pick and rinse the lentils well. Pressure cook the lentils with a pinch of turmeric in 2 or 2.5 cups water for 6 to 7 whistles on medium flame.
Meanwhile as the lentils are cooking, soak the tamarind in ¼ cup water.
Rinse and later chop all the veggies that are required like radish, shallots, tomatoes etc
Once the pressure of the cooker drops down on its own, then only open the lid.
The lentils would be softened and mushy. If the lentils are undercooked, then pressure cook again adding some water if required.
Lightly mash the cooked lentils with a spoon or wired whisk and set aside.
Making mullangi sambar
Heat oil in another pan. Lower the heat and add the mustard seeds and let them splutter.
Now add fenugreek seeds and urad dal. Fry till the urad dal turns golden stirring often on a low heat.
Add the shallots or pearl onions. Sauté stirring often till the shallots become translucent.
Then add dry red chilies and asafoetida (hing). Stir and saute for some seconds.
Add the tomatoes and curry leaves. Saute till the tomatoes soften.
Then add the radish and turmeric powder. Stir and saute for a minute.
Add water and salt as required. Cover the pan with lid and cook over medium heat till the radish slices are fork tender.
Remove the lid. Then add the mashed lentils.
Add the tamarind pulp and sambar powder.
Add sugar or jaggery if you like. Simmer for 5 to 7 minutes or until all the flavors come together and the raw aroma of the tamarind goes away.
If the sambar appears thick, then add some hot water and simmer for a few minutes. Garnish with coriander leaves.
Serve the mullangi sambar hot or warm with steamed rice or idli or dosa or uttapam.
Best to enjoy this radish sambar on same day. I would not suggest refrigerating as the taste and flavor changes completely next day.
Notes
Use good quality or a good brand of sambar powder. I always use homemade sambar powder.
Instead of tuvar dal you can also use yellow moong dal.
For a gluten-free version skip adding asafoetida or use gluten-free asafoetida.
Swap shallots or pearl onions with regular onions.
You can alter the consistency by adding less or more of the water.
Feel free to omit adding sugar or jaggery if you don't prefer it.
You can scale the recipe to make a small batch or a big batch.
Nutrition
Calories:
190
kcal
|
Carbohydrates:
26
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Sodium:
356
mg
|
Potassium:
367
mg
|
Fiber:
7
g
|
Sugar:
10
g
|
Vitamin A:
304
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
3
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
25
mg
|
Vitamin E:
3
mg
|
Vitamin K:
4
µg
|
Calcium:
60
mg
|
Vitamin B9 (Folate):
62
µg
|
Iron:
2
mg
|
Magnesium:
31
mg
|
Phosphorus:
51
mg
|
Zinc:
1
mg