Bell Pepper and Radish Sambhar Recipe

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Bell Pepper and Radish Sambhar


  • 1/4 cup red lentils
  • 1/4 tsp. turmeric powder
  • 2 Tbsp. oil
  • 1/4 tsp. asafoetida powder
  • 1 whole dried red chili pepper
  • 1/2 tsp. fenugreek seeds
  • 1/2 tsp. black mustard seeds
  • 1/2 tsp. urad dal
  • 1/4 cup chopped onion
  • 1/4 cup coarsely chopped tomatoes
  • 1/4 tsp. turmeric powder
  • 1/2 cup thinly sliced white or red radish
  • 1/4 tsp. tamarind paste
  • 2 tsp. sambhar powder
  • 1/2 tsp. salt (more, if desired)
  • 1/4 cup tomato sauce
  • 2 Tbsp. chopped cilantro
  • 1/2 cup coarsely cut green bell peppers


  1. Bring 2 cups of water to a boil in a saucepan. Add red lentils and turmeric powder. Reduce heat to medium and cook, uncovered, for about 5 to 7 minutes until dal becomes soft and tender. If water evaporates during the cooking process, add another cup of water and cook until dal becomes soft. Set aside.
  2. Place oil in a saucepan over medium heat. When the oil is hot, but not smoking, add asafoetida, red chili pepper, fenugreek seeds, mustard seeds, and urad dal. Fry, covered, until mustard seeds pop and other ingredients are a golden brown.
  3. Add the onion and tomato. Cook for a minute. Add turmeric powder and radish. Cook over medium heat, stirring constantly.
  4. Add the tamarind paste, sambhar powder, and salt. Add tomato sauce and stir well.
  5. Add the cooked lentil, plus 2 cups of water, to the ingredients in the saucepan.
  6. When the mixture begins to boil add bell pepper. Cover and cook over low heat until vegetables are tender, but not overcooked.

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