firstly, finely chop radish leaves. you can alternatively use any leaves or combination of leaves.
also add 1 tomato, ½ onion, ¼ tsp turmeric, 2 cup water and ½ tsp salt.
cover and boil for 6 minutes or until the leaves are blanched.
transfer the masala paste to cooked radish leaves.
also, add ½ tsp jaggery and ¼ tsp salt. mix well.
boil for 5 minutes or until raw flavour of coconut disappears.
furthermore, add 1 cup cooked toor dal and mix well adjusting consistency as required.
boil for 2 minutes or until the saaru is cooked completely.
pour the tempering over saaru and mix well.
finally, enjoy mulangi soppu saaru with hot steamed rice.