Mullangi sambar recipe

INGREDIENTS:

1. Radish | Mullangi  - 2 small
2. Shallots | small onion - 6
3. Pigeon pea - 1/2 cup
4. Tamarind - 1 small lemon size.
5. -- For Grinding to paste --
   1. Split bengal gram - 2 teaspoon (tsp.)
   2. Split black gram - 2 teaspoon (tsp.)
   3. Coriander powder - 1/2 teaspoon (tsp.)
   4. Dry chili - 2
   5. Shredded coconut - 1 cup.
6. -- For Tempering --
   1. Mustard seed - 1/4 teaspoon(tsp.)
   2. Asafoetida powder - a pinch
7. Salt - to taste.
8. Oil - as needed.

PREPARATION:

1. Cut radish in to small pieces. Chop shallot into to fine pieces.
2. Cook  (pressure cooker or pan) pigeon pea by soaking it for 30 min by adding 1 to 1 1/2 cup of water. NOTE: its should be well cooked and mashed.
3. Soak tamarind in 1 cup of water for 30 minutes and get the juice.
4. Heat 2 teaspoon (tsp.) of oil; add split bengal gram, split black gram, dry chili and sauté  until they turn golden brown.
5. Now add the shredded coconut and cook until it turns light golden brown.
6. Cool down the coconut mixture by adding little water as possible to a thick fine paste.
7. Cook with salt as needed (steam or boil with little water) radish and shallots.
8. In a pan heat tamarind and bring to boil. Now add the cooked radish and shallots.
9. Now add the ground coconut paste and cook until the raw smell is gone.
10. Now add the cooked pigeon pea mix well. Simmer and cook.
11. In the mean time. heat a pan with 1 teaspoon (tsp.) oil add mustard seed and let it splatter. Now add the asafoetida powder. Add this to the sambar (pigeon pea) which is simmer and cooking.
12. Remove sambar and serve.

NOTES:

1. You can add a handful of coriander leaves for garnish. after you remove sambar from heat.