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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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