Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe
Kondakadalai sambar is an easy and tasty sambar made with boiled chickpeas, freshly made ground masala and tuvar dal. The ground masala and the final tempering are unique and different from how we do for the traditional arachuvitta sambar. We can certainly include this in our weekly routine as it's protein rich and also easy to make.
Servings: 4 people
Calories: 152kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- 1 small lemon size Tamarind
- ¼ cup Chickpeas (Kondakadalai) 1 cup = 250 ml
- ½ cup Toor Dal
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt adjust to your taste
For making fresh sambar masala
- 1 teaspoon Ghee (Clarified butter) or oil
- 4 nos Red Chili
- 1 teaspoon Peppercorns
- 1 tablespoon Whole Urad Dal
- 1 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
- 1 sprig Curry Leaves
Instructions
Preparation
- Soak the tamarind in warm water and extract the juice and set it aside
- Soak the chickpeas in water overnight. (we can skip this step and use the canned chickpea as well)
Cooking Chickpeas and Dal
- Wash the toor dal, add water till the dals are soaked. Add pinch of Turmeric powder. Wash the chickpeas, add water till its soaked.
- Pressure cook both dal and chickpeas over 4-5 whistles.
Frying & Grinding Process
- Heat ghee in a pan. Add grinding ingredients (listed in "For making fresh sambar masala") and fry it till urad dal turns golden brown color. Cool the roasted ingredients and grind it to a fine paste by adding little water (to make thick paste)
Making of Sambar
- Heat the pan and add the tamarind juice and salt and bring it to boil. When the raw smell of the tamarind extract goes off, add the 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.
Video
Nutrition
Serving: 1Cup | Calories: 152kcal | Carbohydrates: 25g | Protein: 11g | Fat: 1g | Fiber: 13g