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Mixed Dal Sambar with Onion & Radish

Author: Pavani
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: south indian
Servings: 4 serving


  • 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


  • 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.


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