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.
- 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
- 2 chilies Dry red
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ½ tsp Fenugreek seeds
- ½ tsp Asafoetida / Hing
- 8 ~ 10 Curry leaves
- 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.