We were returning from Chicago to Maryland. The flight was delayed for more than 2 hours.We never expected this delay. It was November night.The cold weather and the tiresome journey frustrated us.
When we reached home ,we were very hungry .there was nothing left in the fridge except some cooked black channa.
Immediately I cooked some rice and made this channa sambar.
With in 10minutes we were able to fill our hungry stomach with this delicious recipe and we all got rejuvenated.
Channa Sambar
Ingredients:
Black channa cooked---1cup
Tamarind paste----1tb.sp
Salt-----As per taste
Sambar powder----2tb.sp
Turmeric powder---1/4tea.sp
Asafoetida-----1/8tea.sp
For seasoning:
Urad dhal--1tea.sp
Mustard seed--1/2tea.sp
Fenugreek---a pinch
Cilantro--2to3 twigs
Method:
Put all the ingredients in a deep pan with 2cups of water.
Cook it for 10 minutes.
Fry mustard ,urad dhal and fenugreek with little oil spray.
When mustard splutters add it to the sambar.
Cut one or two twigs of cilantro and add to it.
Channa sambar is ready.
Easy to make and very tasty to eat with rice, dosa and chappathy.
No oil, and channa adds to our protein.
Variations:
Substituting white chana or kidney beans for black channa,we can do the same recipe.
Tips:
Soak the black channa or white channa or kidney beans for 10 to 12 hours in water.
Wash well and cook it in the cooker.
Again wash and drain.
Store in small sandwich bags and keep it in the freezer.
Whenever you want you can use it.
