Mullangi Sambar – South Indian Style

Step 1: Cook the Dal

In a pressure cooker, add 1/2 cup washed toor dal, 2 chopped tomatoes, 25 garlic cloves, 1 tsp turmeric powder, 1/2 tsp salt, and enough water to completely immerse the dal. Cover with a lid, place the weight, and pressure cook for about 5 whistles on medium heat until the dal is nice and soft.

Step 2: Prepare the Tempering Base

Heat 1 1/2 tablespoons of oil in a wide kadhai. Once hot, add 1 teaspoon of urad dal, 1 teaspoon of cumin seeds, and 1/2 teaspoon of mustard seeds. Sauté until the mustard seeds start spluttering.

Step 3: Add Aromatics and Onion

Add 2 red chilies (cut into halves) and 1/4 teaspoon of hing (asafoetida). Then, add 1 finely chopped onion and sauté for about 2 minutes on medium-low flame until the onions are translucent.

Step 4: Incorporate Fresh Ingredients

Add a few fresh curry leaves and 3 roughly cut green chilies. Now, add 2 medium-sized radishes, sliced into medium-thickness, and mix everything well.

Step 5: Season the Radish

Add 1 teaspoon of rock salt, 1 teaspoon of red chili powder, and 1 teaspoon of coriander powder. Mix everything thoroughly, ensuring the radish slices are well coated with the salt and chili powder. Cook for about 2 minutes on medium heat.

Step 6: Cook Radish with Water

After 2 minutes, add 1/2 cup of water, mix well, and cover the kadhai with a lid. Cook the radish for about 10 minutes to ensure the raw smell of the spices is gone and the radish is tender.

Step 7: Add Tamarind Puree

After 10 minutes of cooking the radish, add 1/4 cup of slightly thick tamarind puree and mix it well with the radish and spices.

Step 8: Combine with Cooked Dal

Gently transfer the cooked dal mixture from the pressure cooker to the kadhai with the radish and spice mixture. Give it a nice quick mix.

Step 9: Adjust Consistency and Simmer

If the sambar appears too thick, add a little more water to achieve the desired consistency. Mix well and let the sambar cook for about 10 minutes on medium-low flame to allow all the flavors to blend together.

Step 10: Final Seasoning and Garnish

After 10 minutes, check the seasoning and add about 1 teaspoon of salt if needed to balance the taste. Finally, add finely chopped coriander leaves and fresh grated coconut for a mild flavor. Give it all a nice mix and turn off the stove.

Step 11: Serve

Yummy radish sambar is ready to be served nice and hot with steaming rice and ghee. Garnish with some finely chopped fresh coriander leaves.

• Radish adds a unique flavor and aroma to the sambar, making it distinct from other vegetable sambars.

• While sambar powder can be added, this recipe focuses on individual spices for a fresh, homemade taste.

• Adjust water quantity to achieve desired sambar consistency.

• Add a pinch of jaggery to balance the tanginess of tamarind.

• Include other vegetables like drumsticks or carrots for a mixed vegetable sambar.

• For a richer flavor, temper with ghee instead of oil.