Mullangi Sambar, a vibrant and flavorful South Indian lentil and vegetable stew, is a testament to the magic of simple ingredients. This comforting dish features the humble radish (mullangi), lending its subtle sweetness and unique texture to a rich and deeply satisfying sambar. Unlike its more common counterparts featuring drumsticks or other vegetables, the radish-based sambar offers a lighter, slightly peppery taste that’s perfect for a quick weeknight meal or a special occasion. Its versatility shines through – it pairs beautifully with rice, idli, dosa, or even as a side to some spiced flatbreads.
The distinctive flavour profile of Mullangi Sambar comes from a careful blend of spices and the slow simmering of the ingredients, allowing the flavours to meld perfectly. Ready to experience the delightful simplicity and taste of this South Indian culinary gem? Let's dive into the step-by-step guide below to learn how to make this delicious Mullangi Sambar.
Tools Needed
- Pressure cooker
- Kadai (wok or pan)
Ingredients
- Toor Dal (split pigeon peas): 1/2 cup
- Tomatoes: 2, roughly chopped
- Garlic cloves: a few
- Turmeric powder: 1 teaspoon
- Salt: 1/2 teaspoon + 1 teaspoon
- Water: enough to immerse dal
- Oil: 1 1/2 tbsp
- Urad Dal (split black lentils): 1 teaspoon
- Cumin seeds: 1 teaspoon
- Mustard seeds: 1/2 teaspoon
- Red chilies: 2, cut into half
- Hing (asafoetida): 1/4 teaspoon
- Onion: 1, finely chopped
- Curry leaves: a few, fresh
- Green chilies: 3, roughly cut
- Radishes: 2 medium, cut into slices
- Red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Sambar powder: optional
- Tamarind puree: 3/4 cup, slightly thick
- Coriander leaves: some, finely chopped
- Grated coconut: some, fresh
Step-by-Step Instructions
Step 1. Prepare the Dal and Tempering
- Pressure cook the dal with tomatoes, garlic, turmeric powder, and salt. Cook for 5 whistles.
- Heat oil in a kadai. Add urad dal, cumin seeds, mustard seeds, and sauté until mustard seeds splutter.
- Add red chilies, hing, onion, and sauté for 2 minutes.
Step 2. Sauté Vegetables and Spices
- Add curry leaves, green chilies, and radish slices. Sauté for 2 minutes.
- Add salt, red chili powder, coriander powder (and sambar powder, if using). Cook for 2 minutes.
- Add 1/2 cup water, cover, and cook for 10 minutes.
Step 3. Combine and Simmer
- Add tamarind puree and mix well.
- Add the cooked dal mixture, mix well, and add more water if needed.
- Cook for 10 minutes on medium-low heat.
Step 4. Finish and Serve
- Adjust seasoning with salt. Add coriander leaves and grated coconut.
- Serve hot with rice.
Read more: Easy Beef Stew Recipe: Delicious & Simple Indian-Spiced Stew
Tips
- Radishes have a unique taste, so no other vegetables are needed in this sambar.
- Sambar powder is optional.
Nutrition
- N/A
FAQs
1. Can I use a different type of radish for this recipe?
While mullangi (Indian radish) provides the best flavour, you can substitute it with a similar-sized daikon radish. The taste might differ slightly.
2. What if I don't have all the spices listed?
Feel free to adjust the spices based on your preference and availability. The core spices (turmeric, chili, and cumin) are essential for the flavour, but others can be omitted or substituted.
This Mullangi Sambar recipe is a delightful introduction to the versatility of South Indian cuisine, showcasing the surprising deliciousness of the humble radish. Enjoy this simple yet flavourful dish, perfect for a satisfying and healthy meal any day of the week. We hope you'll savor every spoonful of this fragrant and comforting sambar!