Shwetha Bhat is passionate about cooking. She loves to prepare meals with healthy and easily available ingredients.
Tasty Sambar With Chickpeas and Radish
Sambar is a traditional Indian vegetable stew that is generally prepared using lentils and spices. Sambars are typically served for breakfast with accompaniments like dosa, idli, and rice.
Radish kabuli chana sambar is an easy and healthy sambar made with radish, chickpeas and aromatic spices. It is traditionally served with rice, chapati or dosa.
Kabuli chana (chickpea) is a good source of manganese, magnesium, zinc, iron, copper and vitamins. It is helpful for stabilizing the blood sugar level.
Radish is a rich source of antioxidants, calcium and potassium. It can help to lower the blood pressure and improves blood flow.
|Prep time||Cook time||Ready in||Yields|
- 2 cups radish, peeled and chopped
- 1 cup kabuli chana, soaked overnight
- 3 cups water, or as needed
- salt to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon urad dal
- 1 teaspoon cumin seeds
- 1/4 teaspoon methi (fenugreek seeds)
- 1 teaspoon black sesame seeds
- 1 1/2 teaspoons oil
- 5-6 red chilies
- 1 cup fresh coconut, grated
- 1/2 teaspoon tamarind
- 1 teaspoon ginger, chopped
- 1 1/2 teaspoons jaggery
- 1 teaspoon ghee (clarified butter)
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
- 1/4 teaspoon hing (asafoetida)
- Soak the kabuli chana overnight or for 5-6 hours in enough water.
- Wash and peel the radish, chop into chunks and transfer to a cooker.
- Drain the water from the soaked kabuli chana, transfer to the cooker, add turmeric powder, salt and water. Close the lid and take 3 whistles. Let the pressure subside naturally.
- In a frying pan, add the urad dal, cumin seeds and methi. Fry over low flame till the urad dal turns golden brown and aromatic. Transfer to a bowl. Add sesame seeds to the pan, let them splutter and then transfer them to the bowl.
- In the same pan, heat oil, add red chilies and fry for a few seconds. Transfer them to the bowl.
- Transfer the fried ingredients to a mixer jar, Add the grated coconut, tamarind and ginger. Add water, close the lid and grind to a fine paste. Set aside.
- Once the pressure of the cooker subsides, open the cooker and transfer the cooked radish and chana to a vessel along with cooking water. Add ground paste and mix well. Add salt to taste.
- Cook well for 3 minutes or until the raw smell of masala vanishes.
- Add jaggery. Add water if required to adjust the consistency. Let it comes to a boil and switch off the flame.
- In a pan, heat the ghee and splutter the mustard seeds. Add red chillies, curry leaves and hing. Mix once and switch off the flame.
- Add this tempering to the prepared sambar and keep it covered for 2 minutes.
- Serve hot with chapati, rice or dosa and enjoy.
Step-by-Step Photo Guide
- I used byadagi red chilies. You can use Guntur red chilies or any hot variety of chilies to make a spicier sambar.
- If you are serving this sambar with rice, make it thin. If you are serving it with dosa or chapati, the consistency should be thicker.
- Adjust the quantity of jaggery as required.
- The tempering can be prepared using oil, too.