Chickpeas is rich in protein and a very healthy pulse. Apart from usual sundal, we can add chickpeas to sambar, kuzhambu etc. This is one simple sambar variety resembles much as vathakuzhambu served in marriages but with only one twist of adding mashed dal. So we can follow the same vathakuzhambu method but with extra ingredients such as chickpeas and dal. Also the seasoning ingredients will add a extra flavor to the dish. Try this version of Chickpeas Sambar and share your experience!
Preparation and Yield:
For Grinding:
For Seasoning:
** Sundakkai vathal is Sundried Turjkey Berry.
Method:
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| Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe |
Preparation and Yield:
| Preparation time | 15 mins |
| Cooking Time | 20 mins |
| Servings | 4 |
| Recipe Category | Main |
| Recipe Cuisine | South Indian |
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| Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe |
Ingredients:
| Tamarind | 1 Lemon Size |
| Chick Peas | 1/4 Cup |
| Thoor Dal | 3/4 Cup |
| Turmeric Powder | 1/4 Teaspoon |
| Salt | To taste |
* 1 Cup = 250ml
For Grinding:
| Ghee | 1 Teaspoon |
| Red Chilli | 4 |
| Peppercorns | 1 Teaspoon |
| Urad Dal | 1 Tablespoon |
| Hing | a Pinch |
For Seasoning:
| Ghee | 1 Teaspoon |
| Mustard Seeds | 1 Teaspoon |
| Bengal Gram Dal | 1 Teaspoon |
| Sundakkai Vathal (Optional)** | 1 Tablespoon |
| Grated Coconut | 1 Tablespoon |
| Curry Leaves | Few |
** Sundakkai vathal is Sundried Turjkey Berry.
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| Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe |
Method:
- Soak the chickpeas in water overnight. Next morning, pressure cook the chickpeas allowing it for 5-6 whistles or till the chickpeas are soft
- Soak the tamarind in warm water and extract the juice and set it aside
- Pressure cook the dal with a pinch of turmeric powder and mash it nicely and set it aside
- Heat ghee in a pan. Add grinding ingredients and fry it till urad dal turns golden brown color. cool the roasted ingredients and grind it to a fine paste
- Boil the tamarind juice along with salt. When the raw smell of the tamarind extract goes off, add cooked chickpeas.
- Also add ground spice paste and mix well. Allow the kuzhambu to cook in medium flame for 5 minutes for the ground paste to cook nicely. Then, add mashed dal and stir well. Again in low flame allow the kuzhambu to cook for 5 minutes and then switch off the flame.
- In a separate pan, heat ghee and add mustard seeds and allow it to sputter. Then add bengal gram dal along with sundakkai vathal and saute till dal turns golden brown. Finally add curry leaves. Add the seasoning to the kuzhambu and stir once finally
- Serve the delicious Chickpeas Sambar with hot steaming rice and enjoy the kuzhambu.
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| Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe |