Brinjal Sambar

I like lentils and it's cooked daily in our house. Some with vegetables, some without.

Sambar is a very popular South Indian dish. It goes well with rice as well as idli/ dosa. The sambar made with shallots[small onions] goes well with the breakfast and the sambar made of brinjals,drumsticks,radish and mixed vegetables goes well with rice.

Here, I am making the sambar using brinjals, usually it's drumsticks!! I've used pressure cooker to cook the lentils; a pot also can be used. I've used the long green brinjals. This recipe is easy and can be made real quick. Do try!!!

Preparation time: 15-20 minutes
Cooking time : 15-20 minutes

Ingredients:

Piegon peas[ tur dal] - 1 1/2 cups

Brinjal[egg plant or aubergine] - 250 gm

Onions - 2, medium size, finely chopped

Tomato - 2, medium size, finely chopped

Green chilli - 1, slit

Sambar powder - 3 tbsp

Tamarind pulp - 1 tbsp

Oil - 2 1/2 tbsp

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Dry red chillies - 3, broken

Fenugreek seeds - 1/4 tsp

Asafoetida - a pinch

Coriander leaves - 3 tbsp, finely chopped

Method :

1. Wash the lentils and soak it in 2 cups of  water till cooking time. Quarter the brinjals and put them in salt water, so they don't turn dark. Heat 1 tbsp oil in a kadai and stir fry the brinjals till almost cooked. Keep aside.

2. In a pressure cooker, heat 1 tbsp oil and add the onions and saute till they are translucent. Add the tomato, green chilli and stir till soft. Add the soaked lentil along with the water. mix and close the lid.

3. Cook on high heat for 3 whistles and simmer and cook for 5 minutes. When the pressure is fully released, open the cooker and mash the lentil lightly.

4. Heat 1/2 tbsp oil,add mustard seeds. When they stop spluttering, add the fenugreek seeds, curry leaves, asafoetida, sambar powder and broken red chillies. Stir fry for a minute or two.

5. Add the seasoning to the cooked lentil and mix well. Add the tamarind pulp and mix well.When it starts to boil, add the fried brinjals and mix. Cook for 4-5 minutes. Then put off the heat.

6. Pour it into a serving vessel and garnish with coriander leaves. Serve hot with rice.