Channa/Kondai Kadalai/Chickpea Kuzhambu

Source:

Mrs. Ranganayaki


Serves: 2


Ingredients:

Chickpea/Channa/Kondai Kadalai - 1/8 cup (heaped)

Thuar Dal - 1/8 cup (leveled)

Tamarind - 1 Marble sized ball (5 gm)

Sambhar Powder - 2 tsp

Salt - 1 tsp

Seasoning:

Mustard Seeds - 1/4 tsp

Urad Dal - 1/4 tsp

Cumin Seeds - 1/4 tsp

Asafoetida Powder - 1/4 tsp

Oil - 1 tsp

Curry Leaves - Few

To Garnish:

Coriander Leaves (finely chopped) - 1 tbsp


Method:

1.  Wash and soak channa overnight for a minimum of 6 hours.

2.  Pressure cook channa and thuar dhal with enough water until 3 to 4 whistles.

3.  Soak tamarind in 1/2 cup water and take extract.

4.  In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds, curry leaves, and asafoetida (hing).

5.  Then pour the tamarind extract into the kadai and bring to boil.  Add salt and sambhar powder and boil for a minute.

6.  Add the cooked channa and thuar dhal and bring to boil adding the water used to boil channa and the dhal.  When the kuzhambu becomes thick and all ingredients are well combined, switch off the flame and transfer to a serving dish.  Garnish with finely chopped coriander leaves.

This kuzhambu goes well with cooked rice, dosa, or idlis.