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.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 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
  • 2 cups peeled and sliced white radish ((mullangi or daikon or mooli))
  • ¼ cup tamarind pulp
  • 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)

Method

Preparation

  1. 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.
  2. Meanwhile as the lentils are cooking, soak the tamarind in ¼ cup water.
  3. Rinse and later chop all the veggies that are required like radish, shallots, tomatoes etc
  4. Once the pressure of the cooker drops down on its own, then only open the lid.
  5. The lentils would be softened and mushy. If the lentils are undercooked, then pressure cook again adding some water if required.
  6. Lightly mash the cooked lentils with a spoon or wired whisk and set aside.

Making mullangi sambar

  1. Heat oil in another pan. Lower the heat and add the mustard seeds and let them splutter.
  2. Now add fenugreek seeds and urad dal. Fry till the urad dal turns golden stirring often on a low heat.
  3. Add the shallots or pearl onions. Sauté stirring often till the shallots become translucent.
  4. Then add dry red chilies and asafoetida (hing). Stir and saute for some seconds.
  5. Add the tomatoes and curry leaves. Saute till the tomatoes soften.
  6. Then add the radish and turmeric powder. Stir and saute for a minute.
  7. Add water and salt as required. Cover the pan with lid and cook over medium heat till the radish slices are fork tender.
  8. Remove the lid. Then add the mashed lentils.
  9. Add the tamarind pulp and sambar powder.
  10. 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.
  11. If the sambar appears thick, then add some hot water and simmer for a few minutes. Garnish with coriander leaves.
  12. Serve the mullangi sambar hot or warm with steamed rice or idli or dosa or uttapam.
  13. Best to enjoy this radish sambar on same day. I would not suggest refrigerating as the taste and flavor changes completely next day.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.