½ cup of toor dal / kandi pappu
1 to 2 tbsp. masoor or mung dal (optional)
2 medium sized radish
Jumbo pinch of turmeric
1 green chili
10 to 12 shallots or 2 onions halved
Small ball of tamarind or few tbsp. Paste/pulp (adjust the quantity to suit your taste
1 to 1 ½ tsps. sambar powder
Coriander leaves few sprigs
1 sprig curry leaves
½ tsp. mustard
½ tsp. cumin
½ tsp. methi seeds optional
1 garlic (optional)
Jumbo pinch of Hing
1 red chili broken
Ghee or oil for tempering as needed
Soak a lemon sized tamarind ball in hot water, squeeze and extract pulp or juice.
Pressure cook dal with 1 ¼ cup water for 1 to 3 whistles or till soft. If cooking directly in the cooker, allow 1 whistle, if cooking in a bowl and placing in pressure cooker, allow whistle thrice.
While the dal cooks, pour 3 to 4 cups of water in a utensil, add chopped radish, tomato, onions, green chili, turmeric, salt and other vegetables you prefer. Boil till the veggies are cooked.
Add sambar powder and cook further for 3 to 5 minutes. Add tamarind paste and coconut.
When the dal cools grind it to a smooth paste or pass thru a filter to remove the coarse dal. Filter the dal through a colander,after that bring it to a boil, add coriander leaves.
Heat ghee or oil in a separate small pan for tempering, add cumin. methi and mustard, when they begin to splutter add curry leaves, garlic and red chili, sauté for few seconds, add hing and turmeric
Pour this over the boiling mullangi sambar. Off the heat.