Radish (Mulangi) Sambar
A delicious one-pot recipe with aromatic spices and tender radish. Perfect when served with rice or as a side dish.
Ingredients
For Tadka
- Oil - 2 tbsp
- Mustard seeds - 3 tsp
- Cumin (Jeera) - 3 tsp
- Coriander seeds (Daniya) - 2 tsp
- Asafoetida (Hing) - pinch
- Curry leaves - 8-10 leaves
- Black pepper - 1 tsp
- Red chillis - 4
- Methi seeds - 1 tsp
- Urad dal - 1 tsp
- Turmeric - 1 tsp
Main Ingredients
- Radish (Mulangi) - 4 medium, sliced
- Onions - 2, chopped
- Garlic - 5 cloves
- Green chillis - 4
- Coriander powder - 2 tsp
- Red chilli powder - 2 tsp
- Toor or Masoor dal - 1 cup
- Water - 3.5 cups
- Tamarind paste - 2 tbsp
- Salt - 4 tsp
- Fresh coriander - for garnish
Instructions
Make the Tadka
Take a pressure cooker or any cooker. Heat oil, add mustard seeds, cumin, coriander seeds, asafoetida, curry leaves, black pepper, red chillis, methi seeds, and urad dal. Let everything splatter and crackle.
Sauté Aromatics
Add chopped onions, garlic cloves, and green chillis to the tadka. Cook for a couple minutes and stir occasionally.
Add Main Ingredients
Add the sliced radish to the cooker. Then add coriander powder and red chilli powder, stirring well to coat the radish. Add the dal (toor or masoor), and pour in 3.5 cups of water. Mix everything well.
Pressure Cook
Close the cooker lid and cook on medium-high heat. If using masoor dal, let it whistle 8 times. If using toor dal, let it whistle 11-12 times (cooking time may vary depending on your stove and cooker type).
Release Pressure & Finish
Turn off the heat and allow the pressure to settle for a few minutes. Check that the pressure is completely released before opening the lid. Pour the water from the tumbler into the sambar and mash the dal slightly with a masher to desired consistency.
Season & Garnish
Add a little tamarind paste and salt, mix well to combine all flavors. Taste and adjust seasoning, water as needed. Garnish generously with fresh coriander leaves. Serve hot with rice and ghee.
