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It has been a busy month so far with the on-going A-Z International mega marathon. But I didn’t want to miss Valli’s ‘Cooking from Cookbook Challenge because I have so many recipes bookmarked that if I don’t make them now, I’ll never make them.

This Mixed Dal Sambar recipe is from a recent Telugu cooking show that I watched and liked the use of more than one dal to make sambar. I jotted it down and made it today for lunch. I’ve blogged masoor dal sambar & regular sambar already. Taste wise I don’t think there’s any difference between this and the regular sambars, but I think texture wise adding moong dal makes this a little more creamy than the other versions. Give it a try if you looking for a slightly different variation to your regular sambar. Also change the veggies too and add whatever you fancy or have in your fridge.

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Mixed Dal Sambar with Onion & Radish Yum
Mixed Dal Sambar with Onion & Radish
Course side dish
Cuisine south indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 tbsps Toor Dal
  • 2 tbsp Masoor Dal
  • 2 tbsp Moong dal
  • 1 Onion - medium, thinly sliced (or use ½cup of small sambar onions or shallots)
  • 1 Radish - small piece, peeled and chopped
  • 2 Tomatoes - medium, chopped
  • 2 Chilies Green - slit
  • 2 tbsp Tamarind pulp
  • 2 tsp Sambar Powder
  • ½ tsp Turmeric
  • ½ tsp chili powder Red - (optional)
  • to taste Salt
For Tempering:
  • 2 chilies Dry red
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ½ tsp Fenugreek seeds
  • ½ tsp Asafoetida / Hing
  • 8 ~ 10 Curry leaves
Course side dish
Cuisine south indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 tbsps Toor Dal
  • 2 tbsp Masoor Dal
  • 2 tbsp Moong dal
  • 1 Onion - medium, thinly sliced (or use ½cup of small sambar onions or shallots)
  • 1 Radish - small piece, peeled and chopped
  • 2 Tomatoes - medium, chopped
  • 2 Chilies Green - slit
  • 2 tbsp Tamarind pulp
  • 2 tsp Sambar Powder
  • ½ tsp Turmeric
  • ½ tsp chili powder Red - (optional)
  • to taste Salt
For Tempering:
  • 2 chilies Dry red
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ½ tsp Fenugreek seeds
  • ½ tsp Asafoetida / Hing
  • 8 ~ 10 Curry leaves
Mixed Dal Sambar with Onion & Radish
Instructions
  1. Combine all the dals and pressure cook until very soft.
  2. Heat 2tbsp oil in a medium saucepan, add the red chilies, cumin seeds, mustard seeds and fenugreek seeds. Once the seeds start to splutter, add the curry leaves and asafoetida.
  3. Next add the green chilies, onions and radish. Cover and cook till the veggies are tender, about 5~6 minutes.
  4. Next add the tomatoes, chili powder (if using), turmeric, sambar powder and salt. Cook covered until tomatoes turn mushy.
  5. Add tamarind pulp and cooked dal. Mix well and add enough water to get the desired consistency. Simmer for 5~6 minutes. Turn off the heat and garnish with chopped cilantro. Serve with steamed rice.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: September -- Week 1'.

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3 thoughts on “Mixed Dal Sambar with Onion & Radish”

  1. Thanks, this was a nice recipe! I used carrot because I didn’t have any radish. The sambar powder I also made from your recipe elsewhere on this blog.

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