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A hearty and aromatic South Indian lentil stew featuring the unique, sharp flavor of radish. This tangy and spicy sambar is a perfect comfort food, wonderful with steamed rice, idli, or dosa.
Pressure Cook the Dal
Cook the Radish and Vegetables
Combine and Simmer the Sambar
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A hearty and aromatic South Indian lentil stew featuring the unique, sharp flavor of radish. This tangy and spicy sambar is a perfect comfort food, wonderful with steamed rice, idli, or dosa.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 298.53 calories per serving with 12.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
Feel free to add other vegetables like drumsticks, carrots, pumpkin, or brinjal along with the radish for a mixed vegetable sambar.
You can make this sambar with a mix of toor dal and masoor dal (red lentils) for a different texture and quicker cooking time.
For a richer, creamier sambar, grind 2-3 tablespoons of fresh or desiccated coconut with a little water to a fine paste and add it during the final 5 minutes of simmering.
Toor dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of lentils and radish provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Radishes are known to promote healthy digestion. Spices like asafoetida and tamarind also help in preventing indigestion and bloating.
The presence of turmeric, tomatoes, and other spices provides a good dose of antioxidants and vitamins that help strengthen the immune system.
One serving (approximately 1 cup or 250g) of Mullangi Sambar contains around 180-220 calories, depending on the amount of oil and jaggery used.
Yes, Mullangi Sambar is very healthy. It is rich in plant-based protein from lentils, high in fiber from vegetables, and packed with essential vitamins and minerals. The spices used also offer various health benefits.
Absolutely. You can cook the soaked toor dal in a regular pot. It will take longer, about 45-60 minutes, until the dal is completely soft and mushy. Ensure you add enough water to prevent it from sticking.
If your sambar is too tangy from the tamarind, you can balance it by adding a little more jaggery. You can also add a small, boiled and mashed potato to absorb some of the excess sourness.
Sambar is very versatile. You can add vegetables like drumsticks, carrots, yellow pumpkin, eggplant (brinjal), and bottle gourd. Add them along with the radish and adjust cooking time as needed.
You can store leftover sambar in an airtight container in the refrigerator for up to 2-3 days. The flavor often improves overnight. Reheat thoroughly before serving.