Kondakadalai(Chickpeas) Sambhar

I don't believe I'm blogging this! This is mom's invention and I love it!

Ingredients:

1. Kabuli Chana (Chickpeas) - 1 cup ( soaked for 4 hours)
2. Chana Dal - 2 tsp.
3. Dhania (coriander seeds)- 2 tsp.
4. Dry red chillies - 3
5. Solid Hing (Asafoetida) - 1/2 inch piece
6. Curry leaves -  1 sprig
7. Grated coconut - 3-4 tsp.
8. Tamarind - the size of a small lemon ( didn't know how to put it in words, so borrowed from age-old recipes) 
9. Mustard - 1 tsp.
10. Oil - 1 tbsp.
11. Salt - to taste

Procedure:

For the masala:

1. In a kadai, add 2 tsp of oil and roast chana dal, dhania, hing, red chillies. Add curry leaves in the end.
2. Transfer these to a mixie, add grated coconut and a little water and grind into a paste.

For the sambhar:

1. Pressure cook the chickpeas with water till the level of the chickpea and a little salt. Do not drain the water after it is cooked.
2. Soak the tamarind in warm water and extract the pulp.
3. Heat oil in a vessel and add mustard.
4. When the mustard splutters, add the tamarind pulp and boil till the raw smell of tamarind is gone.
5. Add the chickpeas , ground masala and salt.
6. Bring to a boil. Boil for 2-3 minutes and turn off flame.

Serve hot with Rice.