Mullangi Sambar | Radish Sambar
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
4
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Calories
190 kcal
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Course
Main Course
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Cuisine
Indian
Mullangi Sambar | Radish Sambar
Report
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.
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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
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 Information
Show Details
Calories
190kcal
(10%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
356mg
(15%)
Potassium
367mg
(10%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
304IU
(6%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin C
25mg
(28%)
Vitamin E
3mg
Vitamin K
4µg
Calcium
60mg
(6%)
Vitamin B9 (Folate)
62µg
Iron
2mg
(11%)
Magnesium
31mg
Phosphorus
51mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 356mg | 15% |
| Potassium | 367mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 304IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 25mg | 28% |
| Vitamin E | 3mg | |
| Vitamin K | 4µg | |
| Calcium | 60mg | 6% |
| Vitamin B9 (Folate) | 62µg | |
| Iron | 2mg | 11% |
| Magnesium | 31mg | 8% |
| Phosphorus | 51mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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