Sambar/Huli is a thicker version of rasam added with vegetables to it. In Karnataka we call it Huli and it is called Sambar in other southern states of India. Kadalekalu with badanekayi / Black Channa with Brinjal is an excellent combination for sambar and goes well with steaming rice topped with ghee on it.
Sambar can be prepared with any vegetable but certain combination of veggies gives an excellent taste. Kadalekalu badanekayi huli/ Black Channa with Brinjal Sambar, Alasandekalu Kumbalkayi Huli/Cowpeas with pumpkin Sambar, Hesarukalu Moolangi Huli/Greengram Radish Sambar, Mixed Kalu/Grams with Potato Sambar tastes great.
Here goes the easy recipe of Kadalekalu badanekayi huli/ Black Channa with Brinjal Sambar ..
Black Channa/Kadalekalu - 150 gams (Soaked overnight 6 - 7 hours)
Eggplant/Brinjal - 2 chopped to cubes
Tomato - 1
Onion - 1 medium sized chopped
Tamarind juice - 1 tsp
Curry Leaves - 2 strands
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Turmeric - 1 tsp
Grated Coconut - 1 and 1/2 tbsp
Sambar Powder - 2 tbsp
Salt to taste
1. Pressure cook soaked channa dal for 3 - 4 whistles.
2. Grind Coconut, tomato, tamarind juice, onion, sambar powder and 1 and 1/2 tbsp cooked channa dal to a very fine paste.
3. Heat oil in a Kadai, add mustard seeds and on spluttering add curry leaves, asafoetida, chopped brinjal fry till it turns soft.
4. Now put cooked channa dal (Step 1), grinded paste (Step 2) and mix well. Pour 1 cup of water. Add salt to taste.
5. Boil for 5 mins.
Your Kadalekalu badanekayi huli/ Black Channa with Brinjal Sambar is ready to serve with rice.