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    Home » CCChallenge » Mixed Dal Sambar with Onion & Radish

    Mixed Dal Sambar with Onion & Radish

    Published: Sep 7, 2014 · Modified: Jun 18, 2020 by Pavani · Leave a Comment

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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.

    Mixed Dal Sambar with Onion & Radish

    Author: Pavani
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    Prep Time: 30 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 1 hour hr
    Course: Side Dish
    Cuisine: south indian
    Servings: 4 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
    • 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
    Get Recipe Ingredients

    Instructions

    • Combine all the dals and pressure cook until very soft.
    • 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.
    • Next add the green chilies, onions and radish. Cover and cook till the veggies are tender, about 5~6 minutes.
    • Next add the tomatoes, chili powder (if using), turmeric, sambar powder and salt. Cook covered until tomatoes turn mushy.
    • 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.

    Notes

    Linking this to Valli's 'Cooking from Cookbook Challenge: September -- Week 1'.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More CCChallenge

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    • Vegetarian Mushroom Bolognese Recipe
    • Curried Rice with Raisins and Cashews (Thanksgiving Side)
    • Baked Lima Beans Recipe (Mediterranean Style)
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    Reader Interactions

    Comments

    1. Priya Suresh

      September 07, 2014 at 5:46 pm

      I love radish very much in sambar, looks very delicious.

      Reply
    2. Global Tastes & Travels Inc.

      September 07, 2014 at 11:25 pm

      what a delicious version and I like idea of a creamier texture especially great to have in winter

      Reply
    3. Philip Chimento

      September 26, 2016 at 3:28 am

      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.

      Reply

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