Radish Sambar or Mullangi Sambar is a twist to the traditional sambar preparation, where instead of other vegetables, radish is added. You can serve it with steamed rice, idli dosa. So, here is how to make it.
Arhar, Urad Dal or Toor Dal are some of the common lentils that are cooked in Indian homes.
They are high in protein and it’s nutritive value helps sustain for hours, while tasting absolutely delicious with rice and Indian veggies.
There are so many variations you can making using Dal, but one of the most popular ones is Sambar, that is a South Indian recipe.
Popularly Arhar Dal is used to making different types of Sambar, depending upon which region of South India it belongs to.
Today, I am sharing the recipe of Mullangi Sambar or Radish Sambar with you.
There are days when I like to give my usual vegetable sambar or tomato onion sambar a break and make a new variation with seasonal vegetables.
Radish is a crunchy vegetable. It is often eaten raw and makes for a good salad.
They have a sharp flavour and are high in Vitamins, particularly Vit C.
The radish gives this sambar and delicious flavour along with other spices used to make this delectable South Indian dal which can be enjoyed along with rice, idli or dosa.
So next time you have some radish sitting in your fridge, make this Sambar and serve for your everyday meals.
What is Mullangi Sambar?
It is a twist to the traditional sambar preparation, where instead of just adding vegetables like carrots and potatoes, radish is added which gives a different taste and flavour.
Thinking about that delicious flavour? Well, it also comes from the spices that are used.
We add spices like fenugreek seeds, curry leaves, sambar powder and mustard seeds for flavour.
However, the zing of this Sambar comes from red chillies and turmeric powder.
Later, let it all simmer on a medium flame in a few cups of water and your Sambar will be ready.
Ingredients
This comforting and wholesome Sambar is made with Arhar Dal with radish in it.
It is flavoured with other everyday ingredients such as onions, tomatoes, tamarind, fenugreek seeds, curry leaves, sambar powder and mustard seeds.
But Sambar Powder is one of those ingredients, that I always make at home fresh.
It gives your Sambar a distinct flavour that you won’t get from the packed sambar masalas sold in the market.
I usually prepare a small batch during the weekend and store, so that it becomes easy for me to use in the sambar.
But if you can’t make it at home, you can always use the store-bought ones.
Serving Suggestions
Serve this delicious radish Sambar along with Steamed Rice with a dollop of ghee on a lazy afternoon with a side of papad.
You can also serve thoran or poriyal of your choice on the side.
This Sambar also tastes great along with Idli, Dosa, Uttapam and Paniyaram.
Step by Step Recipe
Soak tamarind in 1/2 cup water.
Wash the dal and add it in a pressure cooker along with 4 cups of water, salt and turmeric powder. Pressure cook for 2-3 whistles on high heat. Remove the pressure cooker from heat and let the pressure release.
Meanwhile the dal is cooking, heat oil in a pan.
Once the oil is hot, add mustard seeds, hing, curry leaves and dry red chillies and let them crackle for a few seconds.
Add onion and fry until pinkish in color.
Add tomatoes and fry for 2-3 minutes.
Add sambar masala and 1/2 cup water and cook for 3-4 minutes.
Open the lid of the pressure cooker and add the masala paste and radish in the cooker. Close the lid again and pressure cook for 2 more whistles. Remove the cooker from heat and let the pressure release.
Squeeze the tamarind to take out the pulp and discard the seeds. Add the tamarind water in the sambar and mix well. Bring the sambar to a boil and cook for 2-3 minutes.
For tempering, heat oil in a pan.
Once the oil is hot, add mustard seeds, curry leaves and hing and let them crackle for a few seconds. Pour the tempering over the sambar and mix well.
Mullangi Sambar Recipe
Ingredients
- 1 lemon size Tamarind Ball
- 1 cup Arhar ki dal
- Salt (To taste)
- 1/2 tsp Turmeric powder
- 2 tbsp Vegetable oil
- 1 tsp Mustard seeds
- 1/4 tsp Hing
- 15-20 Curry leaves
- 5-6 Dry red chillies
- 1 cup Onion (Chopped)
- 1 cup Tomatoes (Chopped)
- 3 tbsp Sambhar powder
- 250 g Radish/ Mooli (Peeled and cut into slices)
For tempering
- 1 tbsp Vegetable oil
- 1/2 tsp Mustard seeds
- 10-12 Curry leaves
Instructions
- Soak tamarind in 1/2 cup water.
- Wash the dal and add it in a pressure cooker along with 4 cups of water, salt and turmeric powder.
- Pressure cook for 2-3 whistles on high heat.
- Remove the pressure cooker from heat and let the pressure release.
- Meanwhile the dal is cooking, heat oil in a pan.
- Once the oil is hot, add mustard seeds, hing, curry leaves and dry red chillies and let them crackle for a few seconds.
- Add onion and fry until pinkish in color.
- Add tomatoes and fry for 2-3 minutes.
- Add sambhar masala and 1/2 cup water and cook for 3-4 minutes.
- Open the lid of the pressure cooker and add the masala paste and radish in the cooker.
- Close the lid again and pressure cook for 2 more whistles.
- Remove the cooker from heat and let the pressure release.
- Squeeze the tamarind to take out the pulp and discard the seeds.
- Add the tamarind water in the sambar and mix well.
- Bring the sambar to a boil and cook for 2-3 minutes.
- For tempering, heat oil in a pan.
- Once the oil is hot, add mustard seeds, curry leaves and hing and let them crackle for a few seconds.
- Pour the tempering over the sambar and mix well.
- Serve sambar with idli, dosa or rice.
Did you make this recipe? Let me know!