Mullangi Sambar/Mooli Sambar/Radish Sambar
Mullangi or mooli sambar is a version of sambar in which the main vegetable used is mooli/radish. Sambar is a lentil based vegetable stew that is an integral part of South Indian cuisine. Many times, a combination of vegetables is used to cook sambar, but sometimes, only one veggie is added while making it, and mulling/radish sambar is one of them.
Mullangi sambar goes well with dosa, idlis, and rice preparations. Sambar compliments all these so well to be enjoyed at any meal. The procedure of cooking radish sambar is divided into three parts. The first part is the cooking of toor/arhar dal in a pressure cooker. The second part of the process is to cook mooli and onions with a few aromatics and regular spices especially sambar powder. Homemade Sambar powder lifts the flavors to the next level. The third and final part of making mooli sambar is the tadka or tempering with a few aromatics that help making it super tasty
Prep Time – 15 minutes
Cook Time – 25 minutes
Course – Breakfast/ Main
Cuisine – South India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Arhar/Toor/Pigeon eye lentil – 1 cup
• Water to cook dal – 4 cups (same cup with which dal is measured)
• Mooli/Radish/mullangi (sliced)- 1 medium
• Onion – 1 large
• Oil/ghee – 2 tbsp
• Finely chopped ginger – 1 tsp
• Urad dal – 1 tsp
• Salt – 2 tsp/To taste
• Tamarind (Imli) – 2 inch piece (soaked in half cup of water)
● SPICES REQUIRED (WHOLE AND POWDERED)
• Jeera/Cumin – 1 tsp
• Rai/Mustard seeds – 1 tsp
• Whole red chilly – 2-3 nos.
• Curry leaves – 5-6
• Haldi/Turmeric – 1 tsp
• Red chilly powder – 1 tsp
• Sambar/Sambhar Powder – 3 tsp
• Hing/asafoetida – 1/2 tsp
● INGREDIENTS FOR TADKA/TEMPERING
• Oil – 1 tbsp
• Rai/ Mustard seeds – 1 tsp
• Whole red chilies – 2-3
• Chana dal – 1 tsp
• Curry leaves – 5-6
• Red chilly powder
● METHOD TO COOK RADISH/MOOLI/MULLANGI SAMBAR
● PART – 1. COOKING OF TOOR DAL
1- Rinse well toor dal and soak for 15 minutes.
2- When dal is soaked, transfer this into a pressure cooker with 4 cups of water, salt, and haldi(turmeric powder)
3- Close the lid and allow 5-6 whistles to come. Allow the cooker to cool down completely and nicely mash the cooked dal with a ladle or a wooden whisk. Keep cooked and mashed dal aside, and prepare to cook veggies
PART – 2 COOKING OF VEGGIES (RADISH AND ONIONS)
1- Keep a kadahi on the flame and add oil. Add urad dal, jeera, rai, hing, curry leaves, and whole red chilly when the oil is heated. Allow all the spices to splatter
2- Next, add chopped onions and ginger. Cook the aromatics for a while
3- Next, add sliced mooli/radish and sauté for a minute or two
4- Now add salt and all the powdered spices like haldi, red chilly powder, sambar powder and cook the veggies with these spices
5- Next, add cooked dal and combine well
6- Add tamarind/imli water at this stage and allow the sambar to boil
7- Cover the kadahi with a lid and allow it to boil for 5 minutes at low-medium flame.
8- Add fresh coriander leaves and combine well to make it more flavorsome
8- Turn off the flame now and prepare for final tadka/tempering
● Part – 3 TADKA/TEMPERING
1- Heat oil in a tadka pan and add mustard seeds, chana dal, curry leaves, whole red chilly . Allow all the spices to crackle and add red chilly powder (red chilly powder gives sambar a nice red hues)
2 – Pour tadka all over cooked sambar and mix well. Enjoy mooli/radish sambar with Dosa/ Idli/Steamed Rice
Happy Cooking 🍲
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