Monday, September 20, 2010

Vankaya Senagalu pulusu/Brinjal and Black channa sambar

Sambars are every south Indian’s favorite and Brinjal and black channa dal sambar is high on nutritious content and supposed to be the most traditionally made sambars in south India.

Preparation time: 30-45 mins

Serves: 2


Long brinjals 1/4th kg
Pigeon peas (toor dal/kandipappu) 1 cup (100gms)
Chickpeas (kala channa/senagalu) 1 cup (100gms)
Sambar powder 2tsp
Ghee 1tsp
Mustard seeds 1tsp
Cumin seeds 1tsp
Black gram (Urad dal/uddipappu) 1tsp
Curry leaves 4-5
Pinch of Asafoetida
Salt to taste

Fresh & grated coconut to garnish
Fresh coriander to garnish


Soak the chickpeas for around 4-5 hours. Wash and cut the brinjals into finger long pieces. White or green brinjals are authentically used for the recipe, but purple ones also make a good sambar.

Pressure cook the pigeon peas and chick peas to 7 whistles separately.

Add salt to taste and 2 and half cups of water to the brinjals and leave to boil. As the brinjals are turning soft, that is after around 2 mins, add the chick peas and leave to boil till the brinjals are completely cooked.

Add the boiled pigeon peas and stir for 5 mins. Add 2 tsp sambar powder and leave to boil for another 2-3 mins.

In a pan/kadai, heat 1 tsp ghee and add mustard seeds. As they pop, add cumin seeds, black gram, curry leaves and a pinch of asafoetida. Season the sambar with this tempering.

Garnish with fresh and grated coconut and/or finely chopped fresh coriander. Brinjal and black channa dal sambar is ready to mix along with rice and polish off with a few papads.
Being thick ala a gravy, brinjal and black channa sambar can make a good Indian bread supplement as well.

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