Mullangi Sambar

First pan : All ingredients under table-1 fills this spot. (toor dal + water) If you are doing two separate batches then this needs to be pressure cooked for upto 2 whistles. Once the pressure releases, mash the dal and keep aside.

Second pan: All ingredients under table-2 fills this spot. (Onions + Tomato +green chili + radish pieces + turmeric powder + red chili powder + coriander powder + tamarind pulp + salt + water) Again if you resort to two batch cooking then this need pressure cooking upto 2 whistles.

Now when both items pressure cooked mix them together and keep it ready. Heat ghee in a sauce pan, do the temperring with mustard, cumin, fenu greek seeds, asafoetida, dry red chili and curry leaves. Pour the mixed content slowly(caution: it will splutter everywhere, stay little away from the pan), (adding sambar powder at this stage is optional), bring it to one boil, garnish with corainder leaves, check for salt and swtich off. Serve hot with plain rice and any spicy curry of your choice.

We at home just cook with a big pressure cooker which has two pans and finishes the work in less time. Always soak dal for at least 15 minutes which makes it cook soft and mushy. I have used White Radish which is commonly known as Daikon, here in USA markets.  Adding chopped carrot, and little jaggery can reduce the stinky smell and also makes the sambar sweet. The consistency of the sambar will be watery as i have added enough water and that’s what it has to be. Making it too thick gives an unpleasant look and nobody at home prefer like that. Choice is yours.