Mullangi Sambar | Radish Sambar Recipe

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.

Ingredients

For Cooking Lentils

• ½cup tur dal (tuvar dal, arhar or pigeon pea lentils)

• 2 to 2.5cups water – for pressure cooking dal

• 1 to 2pinch turmeric powder

Other Ingredients

• 2cups peeled and sliced white radish (mullangi or daikon or mooli)

• ¼cup 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 3teaspoons Sambar Powder

• 1teaspoon mustard

• ¼teaspoon fenugreek seeds (methi dana)

• 5 to 6shallots or pearl onions (sliced or chopped)

• 1 to 2dry red chilies – halved and seeds removed

• ¼teaspoon asafoetida (hing)

• ½teaspoon urad dal (husked and split black gram) – optional

• 1sprig curry leaves

• 1medium size tomatoes – chopped

• 2tablespoons oil – any neutral flavored oil or gingelly oil (oil made from raw sesame seeds) or coconut oil

• salt as required

• ½teaspoon sugar or jaggery (optional)

• ¼teaspoon turmeric – for adding in sambar

• 1 to 1.5cups water for sambar

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 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 a 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 the same day. I would not suggest refrigerating as the taste and flavor changes completely the next day.

Source: vegrecipesofindia.com

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