Raw Jackfruit or gujje ( halasina kayi) is a good source of vitamin c and protein. Combining it with chana makes the sambar tasty. Like any sambar cook toor dal and cana and pieces of gujje after removing skin and thick inner part. For masala I have used cumin, coriander, mustard, tamarind, turmeric, urad dal, curry leaves and red chilly. Bring to boil and later seasoning done with mustard and red chilly.
While eating with hot rice mash chana and gujje pieces a little to get the most amazing taste..
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