KATHRIKKAI KADALAI SAMBAR / BRINJAL CHANNA SAMBAR

Whenever we get bored of the usual sambar , we used to prepare this sambar....The hero of this sambar is kalachanna :) . You know it brings unique flavour and taste to this sambar...But please make sure you add the boiled channa dal water to the sambar
to realise the difference in sambar completely...Please try this sambar and let me know how it was.....





SERVES 4-5
PREPARATION TIME- 10 MINUTES
COOKING TIME 15 MINUTES


INGREDIENTS
Thoordal-1/2 cup
black channadal-1/4 cup
tamarind- lemon size
onion-1 small or pearl onion-5
tomato-1 big
brinjal-5
chilli powder-1 tablespoon
coriander powder-1 1/2 tablespoon
turmeric powder-1/4 teaspoon
asafoetida-a pinch

Grinding
coconut-3 tablespoon
jeera-1 teaspoon

SEASONING
Oil-3 Tablespoons
mustard seeds-1/2 teaspoon
urud dal-1/2 teaspoon
fennel seeds-1/4 teaspoon
curry leaves-few

THE PICS

Seasoning

Add in veggies,saute it 2 minutes

Now the spices

Add tamatind water

Let it boil

Now the boiled dal

Let it boil

Add cooked dal

After 2 minutes add coconut paste

Leave it 2 minutes

Sambar is done

PREPARATION
     Wash and soak tamarind with 1/2 cup of water... add a little salt so that it turns soft fast. Extract water from  tamarind 2-3 times so that you get about 2 cups of tamarind water.Boil channadal with little salt and keep aside.Wash and cook thoor dal with enough water , turmeric powder, asafoetida and 1 teaspoon of oil in a pressure cooker. Add oil in a pan add the items in seasoning.Once it splutters, add the onions and saute it...After it gets cooked add chopped tomatoes and brinjal......once vegetables are sauted add the tamarind water , add chilli and coriander powder,salt and keep in medium flame for about 5 minutes.Now add the black channa along with its water and leave for 2 minutes.Then add  the thoordal  cook it 2-3 minutes.Add grinded paste leave it a minute , now sambar is ready..

Tips

  1.ADD oil while boiling dal so that dal cooks fast.

  2. Dont add all tamarind water at first stage itself.... keep aside 1/2 cup of tamarind extract...after the dal is added check for taste , if required you can add remaining extract..