Authentic South Indian Mullangi SambarVeg

1

Combine the washed toor dal, chopped tomatoes, garlic cloves, turmeric powder, and salt in a pressure cooker.

2

Add enough water to fully submerge the ingredients.

3

Close the lid and pressure cook for 5 whistles until the dal is soft. Set aside once finished.

4

Heat the oil in a kadai (pan) over medium heat.

5

Add urad dal, cumin seeds, and mustard seeds. Once the mustard seeds begin to splatter, add the dried red chilies and hing (asafoetida).

6

Sauté the finely chopped onion for about 2 minutes.

7

Stir in the fresh curry leaves and green chilies.

8

Add the sliced radishes, rock salt, red chili powder, and coriander powder. Mix well and cook for 2 minutes so the radish absorbs the spices.

9

Pour in 1/2 cup of water, cover the kadai, and cook for 10 minutes to soften the radish and remove any raw smell.

10

Stir in the tamarind puree and add the pressure-cooked dal mixture.

11

Add a little more water if necessary to achieve your desired consistency.

12

Allow the sambar to simmer on medium-low heat for 10 minutes to let the flavors blend together

13

Taste and add extra salt if needed.

14

Garnish with freshly chopped coriander leaves and a sprinkle of grated coconut before serving hot with steamed rice and a drizzle of ghee.