chickpea sambar with pumpkin celery & fresh coriander

1st December 2013

P1070142I love Autumn

 and I am taking every opportunity to relish in its rain and

vibrant green,

the early morning dew and it’s amazing,

blazing

colour.

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It is enough. 

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I am enough.

chickpea sambar with pumpkin celery & fresh coriander

When I make this to serve with dosa,  I leave out the yellow dal and add another cup of chickpeas, as the lessened water makes it a thick consistency for dosa.

ingredients :

1 cup chickpeas (soaked overnight)
¼ cup moong dal/red lentils
½ teaspoon turmeric powder

1 Tblsp finely chopped ginger

1 cup ripe tomatoes, finely chopped

3 cardamom pods

2 stalks celery

2 medium carrots

1 cup peeled, finely chopped pumpkin

1 – 2 tsp Sambar powder, depending on your preferred spice

¼ cup dried shredded coconut

½ tsp cumin seeds

1 tsp jaggery/brown sugar

½ tsp tamarind paste

1 tsp rock salt

fresh coriander

preparation :

Drain the chickpeas and bring them to the boil in a deep pot of water.  Let them simmer for a good hour or more until soft.

Wash the lentils and allow to soak in water.

Chop the tomatoes quite finely.  Heat oil or ghee in a heavy-bottomed pot.  When hot, add the turmeric, ginger and tomatoes.  Lightly crush the seeds of the cardamom pods and stir them in.  Place the lid on the pot and allow to simmer for  10 minutes, stirring occasionally so there is no sticking on the bottom of the pot – the liquid from the tomatoes keeps everything moist.

Finely chop the celery, carrots and the pumpkin and add to the pot, along with the drained cooked chickpeas and 3 cups or more of water.  Bring to boil, then turn down to a simmer.  Continue to cook at a gentle bubble until the lentils are soft and the vegetables are tender.

In a small pan, add a little ghee/oil.  When hot, add the cumin seeds and curry leaves.  Add this to the chickpea´s and stir in the tamarind paste, jaggery and salt.

In a blender, add the dried coconut, sambar powder, 1 cup of water and blend for one minute. Add this to the pot with the roughly chopped fresh coriander and stir through.  Serve over a bed of brown basmati or in winter, whole barley.  Drizzle lavishly with ghee.  Serve with a lemon-dressed green, leafy salad with steamed broccoli and a sprinkling of sesame and pumpkin seeds.

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Goodness shared from Stacey

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