https://www.subbuskitchen.com
Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe
Protein Rich Sambar for hot steaming Rice!
Ingredients
Adjust Servings:
| 1 Lemon Size Tamarind | |
| 1/4 Cup Chickpeas (Kondakadalai) | |
| 3/4 Cup Toor Dal | |
| 1/4 Teaspoon Turmeric Powder | |
| To taste Salt | |
For Grinding |
|
| 1 Teaspoon Ghee (Clarified butter) | |
| 4 Red Chili | |
| 1 Teaspoon Peppercorns | |
| 1 Tablespoon Whole Urad Dal | |
| a Pinch Asafoetida (Asafetida / Hing) | |
For Tempering |
|
| 1 Teaspoon Ghee (Clarified butter) | |
| 1 Teaspoon Mustard Seeds | |
| 1 Teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu) | |
| 1 Tablespoon Sundakkai Vathal (Dry Turkey Berry) | |
| 1 Tablespoon Grated Coconut | |
| Few Curry Leaves |
Nutritional information
1
Cup
152
Calories
25 g
Carbs
11 g
Protein
1 g
Fat
13 g
Fiber
spicy lentil soup with protein rich Chickpeas
Ingredients
-
1 Lemon Size Tamarind
-
1/4 Cup Chickpeas (Kondakadalai)
-
3/4 Cup Toor Dal
-
1/4 Teaspoon Turmeric Powder
-
To taste Salt
-
For Grinding
-
1 Teaspoon Ghee (Clarified butter)
-
4 Red Chili
-
1 Teaspoon Peppercorns
-
1 Tablespoon Whole Urad Dal
-
a Pinch Asafoetida (Asafetida / Hing)
-
For Tempering
-
1 Teaspoon Ghee (Clarified butter)
-
1 Teaspoon Mustard Seeds
-
1 Teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
-
1 Tablespoon Sundakkai Vathal (Dry Turkey Berry)
-
1 Tablespoon Grated Coconut
-
Few Curry Leaves
Directions
spicy lentil soup with protein rich Chickpeas
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.
Most of us frequently make Chole Masala, Chana Pulao, Chickpeas Salad etc. In addition to these regular recipes with chickpeas, I love to make Chickpeas Dosai, Chickpeas and coriander Soup and Falafel. My MIL makes this regularly and she calls this another version of vathakuzhambu. Generally in vathaluzhambu we don’t add toor dal and also we won’t use coconut.
Try this version of Chickpeas Sambar and share your experience!
Video Making of Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe
Other Healthy Kuzhambu/ Sambar you try:
- Paruppu Urundai Mor Kuzhambu
- Poondu Milagu Kuzhambu
- Keerai Aviyal Kuzhambu
- Nellai Puliyita Poricha Kuzhambu
- Sukku Milagu Thipili Kuzhambu
Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe
Servings: 4 people
Calories: 152kcal
spicy lentil soup with protein rich Chickpeas
Print Recipe
Ingredients
- 1 lemon Tamarind Size
- 1/4 cup Chickpeas (Kondakadalai)
- 3/4 cup Toor Dal
- 1/4 tsp Turmeric Powder
- Salt To taste
For Grinding
- 1 tsp Ghee (Clarified butter)
- 4 Red Chili
- 1 tsp Peppercorns
- 1 tbsp Whole Urad Dal
- Asafoetida (Asafetida / Hing) a Pinch
For Tempering
- 1 tsp Ghee (Clarified butter)
- 1 tsp Mustard Seeds
- 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tbsp Sundakkai Vathal (Dry Turkey Berry)
- 1 tbsp Grated Coconut
- Curry Leaves Few
Instructions
Soaking Chickpeas
- Soak the chickpeas in water overnight. Next morning, pressure cook the chickpeas allowing it for 5-6 whistles or till the chickpeas are soft
Soaking Tamarind
- Soak the tamarind in warm water and extract the juice and set it aside
Cooking Dal
- Pressure cook the dal with a pinch of turmeric powder and mash it nicely and set it aside
Frying & Grinding Process
- 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
Preparing Sambar
- 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.
Tempering Process
- 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
Serving Time
- Serve the delicious Chickpeas Sambar with hot steaming rice and enjoy the kuzhambu.
Nutritional Info
Nutrition Facts
Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe
Amount Per Serving (1 Cup)
Calories 152
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 25g8%
Fiber 13g54%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
(Visited 10,473 times, 1 visits today)
Steps
|
1
Done
10 mins
|
Soaking ChickpeasSoak the chickpeas in water overnight. Next morning, pressure cook the chickpeas allowing it for 5-6 whistles or till the chickpeas are soft |
|
2
Done
10 mins
|
Soaking TamarindSoak the tamarind in warm water and extract the juice and set it aside |
|
3
Done
15 mins
|
Cooking DalPressure cook the dal with a pinch of turmeric powder and mash it nicely and set it aside |
|
4
Done
5 mins
|
Frying & Grinding ProcessHeat 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 |
|
5
Done
10 mins
|
Preparing SambarBoil the tamarind juice along with salt. When the raw smell of the tamarind extract goes off, add cooked chickpeas. |
|
6
Done
|
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. |
|
7
Done
2 mins
|
Tempering ProcessIn 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 |
|
8
Done
|
Serving TimeServe the delicious Chickpeas Sambar with hot steaming rice and enjoy the kuzhambu. |
5 Comments Hide Comments
I tried this; came out excellent. I ground 1 tomato along with spices.
What vegetable do you think will go well with this? I like making sambar with 1-2 veggies
Thanks!
Brinjal and drumstick goes well
This sambhar looks delicious.Shall make it this weekend.Thank you for such wonderful authentic recipes.
Thank You so much