Mullangi Sambar

Ingredients

Pigeons dhal / Aahar dhal 1/2 cup
Mulli 2 Cups
Turmeric a pinch
Tamarind pulp 1/4 cup
Tomato 1/2
Water as required
Salt as required

For Frying
Oil or Ghee 2 tbsp
Fenugreek seeds
Mustard seeds 1 tsp
Full red chilli 1-2
Curry leaves 5-6
Asafoetida 1/4 tsp
Onion 1 medium
Tomatoes 1 1/2 medium
Sambar powder 3 1/2 tsp

Method

1. Wash the dhal well
2. Soak the tamarind for 20 mins in 1/2 cup of water
3. In a pressure cooker add dhal, turmeric, mullangi, 1/2 tomato. Cook with 2 cups of water
4. Once done open the pressure cooker to check if the dhal has been cooked, if its not you can add more water and cook again
5. Lightly Smash the dhal and keep aside
6. Heat oil in a pan add mustard seeds, once it splutters add fenugreek seeds, curry leaves, red chilli and cook for 2-3 minutes
7. Now add asafoetida, onion  and cook until golden brown
8. Now add the tomatoes and cook for 2 - 3 mins
9. Finally add the sambar powder 3 tsp and cook
10. While your masala is getting cooked, add water and salt to the dhal and cook over medium flame. Add the tamarind pulp and fried masala. Check the consistency and add more water if needed
11. While its boiling i add 1/2 tsp of sambar powder
12. Garnish with coriander leaves

I had this sambar with Oats ildli and served it in the barbeque style ( attached the pics). You can also have it with rice and to go with make some nice poriyal and papad