Learn how to make authentic South Indian style Instant Pot mullangi sambar (Radish sambar recipe) in just 20 minutes! This easy one-pot sambar comes together easily with toor dal, shallots and spices without needing a separate pressure cooker.
Mullangi sambar (radish sambar) is a staple lunch menu across Tamil Nadu homes. Radish absorbs the spiced lentil gravy and tamarind beautifully, infusing the entire sambar with its distinct aroma and flavor. If you are looking for my traditional stove top preparation, do check out my classic Mullangi Sambar Recipe.
My sister recently shared this wonderful one-pot Instant Pot version on her YouTube channel, Cyber Kitchen. It is inspired directly by our family recipe and adapted specifically for busy mornings and weekday lunches. By cooking the soaked toor dal, vegetables, tamarind extract and sambar powder together in a single pot, you get that same rich, comforting taste in a fraction of the time with minimal cleanup!
Lets see how to make this yummy South Indian Radish Sambar recipe in Instant pot with step by step pictures and video.
Quick Notes for US & Abroad Kitchens
- Radish Varieties: In US grocery stores and Indian markets, white Daikon radish or small red round radishes work wonderfully. Red radishes (as seen in the video) add a pleasant crunch, mild sweetness and vibrant color.
- Soaking Toor Dal: Always soak the dry toor dal in hot water for at least 30 minutes before starting. Tamarind acid can prevent unsoaked lentils from softening thoroughly in a pressure cooker. Soaking ensures the lentils become creamy and easy to mash.
- Instant Pot Size & Burn Notice: This recipe is calibrated for a standard 6-quart Instant Pot Duo. If using an 8-quart cooker, add an extra 1/2 cup of water to prevent the burn warning.
- Tamarind Paste Substitution: If using store-bought seedless tamarind paste (such as Laxmi, Swad or Tamicon), mix 1 to 1 1/2 teaspoons of paste with 2 cups of warm water instead of extracting from whole tamarind.
- Pressure Release Caution: Allow a full 10 minutes of Natural Pressure Release (NPR) before manually turning the valve. Releasing pressure immediately can cause lentil broth to froth through the vent.
Instant Pot Mullangi Sambar Recipe (Instant Pot Radish Sambar)
Quick, easy and flavorful South Indian style Instant Pot mullangi sambar (radish sambar) made in one pot with toor dal, shallots, tamarind and aromatic spices.
Ingredients
Main Ingredients
- ½ cup Toor dal / Split pigeon peas (approx. 100 g / 3.5 oz, soaked in water for 30 mins)
- 1 cup Radish / Mullangi (cut into 1/4-inch thin roundels, approx. 120 g / 4.2 oz)
- 10 nos Shallots / Small onions (peeled, or 1 medium red onion sliced)
- 2 cups Tamarind extract (extracted from gooseberry-sized tamarind ball, approx. 480 ml / 16 fl oz)
- 1 cup Water (approx. 240 ml / 8 fl oz, plus extra if needed to adjust thickness)
Spices & Seasonings
- 1.5 tsp Sambar powder (homemade or store-bought)
- ½ to 1 tsp Red chilli powder (adjust to spice preference)
- ½ tsp Turmeric powder
- ½ tsp Asafoetida / Hing
- 1 ½ tsp Salt (or to taste)
- ½ tsp Jaggery (optional, balances tanginess)
- 2 tbsp Coriander leaves (finely chopped, to garnish)
To Temper
- 1 tbsp Cooking oil (or sesame/gingelly oil)
- ½ tsp Mustard seeds + Urad dal
- ½ tsp Fenugreek seeds / Methi
- ½ tsp Cumin seeds / Jeera
- 2 nos Dried red chillies (halved)
- 1 sprig Curry leaves (a few fresh leaves)
Instructions
- Rinse 1/2 cup toor dal in fresh water and soak in warm water for at least 30 minutes. Drain the soaking water and keep the dal ready.
- Turn on the Instant Pot and press SAUTE mode. Add 1 tbsp oil. Once the oil is hot, add mustard seeds, urad dal, fenugreek seeds, cumin seeds, dried red chillies and curry leaves. Let them splutter and release their aroma.
- Add 10 peeled shallots (small onions) and saute for 1 minute until lightly translucent.
- Add 1 cup of thinly sliced radish (mullangi) roundels. Saute on Saute mode for 3 to 4 minutes. This brief sauteing removes the raw, pungent smell of radish.
- Add the soaked and drained toor dal into the pot over the vegetables.
- Pour in 1 cup of water and 2 cups of tamarind extract. Add turmeric powder, red chilli powder, sambar powder, hing and salt. Mix everything well with a ladle.
- Press CANCEL on the Instant Pot. Close the lid tightly and turn the steam release valve to the SEALING position. Select PRESSURE COOK (High Pressure) and set the timer for 10 minutes.
- Once cooking completes, let the pressure release naturally for 10 minutes (10 mins NPR). Then carefully release any remaining steam by turning the valve to Venting and open the lid. Using the back of your ladle, gently mash the cooked toor dal against the side of the pot to thicken the gravy.
- Add 1/2 tsp jaggery and freshly chopped coriander leaves. Stir well. If the sambar is too thick, stir in 1/2 to 1 cup of warm water, press SAUTE mode, and let it simmer for 1 to 2 minutes. Serve steaming hot with rice and ghee!
Notes
- Always soak the toor dal for at least 30 minutes in warm water before cooking. This ensures the dal cooks soft, creamy and completely mashable along with tamarind juice.
- Sauteing the sliced radish in oil for 3 to 4 minutes is an essential step to eliminate the pungent raw radish smell and enhance the overall aroma of the sambar.
- You can use either white Daikon radish or red round radish for this recipe. Red radish gives a pleasant mild flavor and lovely color.
- If you want to use mixed vegetables like drumstick, carrot, potato, beans, take them in a seperate box and keep it inside the cooker like Pot-in-Pot version otherwise vegetables will be mushy after cooking. You can mix the cooked vegetables in the sambar after releasing the pressure.
- Allow 10 minutes of Natural Pressure Release (NPR) before turning the valve to Venting. Quick-releasing immediately might cause the liquid dal to froth out of the steam valve.
- If the sambar looks too thick after opening, add 1/2 to 1 cup of warm water, press Saute mode, and simmer for 1 to 2 minutes to reach your desired consistency.
- A pinch of jaggery balances the tanginess of tamarind and the heat from sambar powder beautifully.
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Try this quick and comforting Instant Pot Mullangi Sambar for your weekday lunch. Serve it piping hot with steamed rice, a dollop of fresh ghee, potato fry or crunchy appalam!
