Receta Mixed Dal Sambar with Onion & Radish

by Pavani

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.

Ingredients:

• Toor Dal - 2tbsp
• Masoor Dal - 2tbsp
• Moong dal - 2tbsp
• Onion - 1 medium, thinly sliced (or use ½cup of small sambar onions or shallots)
• Radish - 1 small piece, peeled and chopped
• Tomatoes - 2 medium, chopped
• Green Chilies - 2, slit
• Tamarind pulp - 2tbsp
• Sambar Powder - 2tsp
• Turmeric - ½tsp
• Red chili powder - ½tsp (optional)
• Salt - to taste
• For Tempering:
• Dry red chilies - 2
• Mustard seeds - 1tsp
• Cumin seeds - 1tsp
• Fenugreek seeds - ½tsp
• Asafoetida/ Hing - ½tsp

Curry leaves - 8~10

Method:

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'.