Sambar using Black Chole Broth / Healthy Sambar using Black Chickpeas Broth / Sambar with Karuppu Kondakalai Water

"Idly Sambar and Chutney Combo" is an all time special combo for anyone. But this time I made a small twist while making the regular Sambar. Instead of adding the tamarind juice, I used a healthy broth of Black Chick Peas ( Karuppu Kondaikadalai ). To replace the sourness of tamarind juice, I added a ripe large tomato. This is a good accompaniment to dosas and Pongal too. Enriched with proteins, a cup of this healthy sambar with idlies will definitely kick start the day with full of energy..Have a terrific day ahead by making healthy choices in your food !!!! and with lots of smile.

Black ChickPeas Broth :  Save the drained water of the cooked Black Chickpeas which is nothing but the Broth. 

Ingredients

Black Chickpeas Broth ( Karuppu Kondaikadalai / Black Chole) - 4 to 5 cups.

Tomato - 1 Ripe Large

Onion  - 1/2 cup shredded

Green Chilli - 2 or 3 slit into halves ( I used 3 chillies )

Fresh Coriander Leaves shredded - 1 tbsp ( To Garnish )

Curry Leaves - 5 to 6

Cooked Toor Dal - 1 Cup

Turmeric Powder - 1 tsp

Sambar Powder - 1/2 tbsp

Coriander Powder - 2 tsp

Salt - To Taste

Hing / Asafoetida - 1 Dash

Mustard Seeds - 1 tsp

Jeera / Cumin Seeds - 1 tsp

Vendhayam / Fenugreek Seeds - 1/2 tsp

Oil - 1/2 tbsp ( For tadka / tempering )

Ghee - 2 tsp ( Optional ) ( Just before serving, add 2 tsp on its top to add more flavour and yummy.!!!)

Method

• Keep the Black Chickpeas Broth, cooked toor dal and the other ingredients ready.  If all the ingredients are ready, this sambar can be prepared before the idli gets steamed as the preparation time is very less.
• In the cooking pan, add oil first and finish the tempering process by adding Hing, Mustard Seeds, Cumin Seeds and fenugreek seeds. When they sputter, add onions, green chilli, curry leaves next. When the onions get fried, then add tomato and all powders.
• No need to add salt at this stage. Cover the lid and allow them to cook for 2 minutes.
• Add the cooked dal and the broth now. Mix them well and add more water according to the consistency you desire.
• Let the sambar boil for another 3-4 minutes. Finally add required amount of salt and cook for another minute.
• Switch off and garnish with coriander leaves.
• Drop 2 tsp of melted ghee on its top before serving.

Tips / Suggestions

• Never drain the broth of White Chick peas, Black Chick Peas or any Beans. You can very well add the broth while making Kurmas, gravies in place of water which in turn enriches the dish.