Brinjal Sambar
Idli sambar is eaten in different parts of India and is a great variation of sambar — a lentil curry with vegetables served alongside steamed idli. One popular variation is the brinjal sambar, known as Kathirikai Sambar in Tamil and Vankaya Sambar in Telugu.
Ingredients
- Toor dal/Arhar dal/Pigeon pea lentils – 1 cup
- Eggplant/brinjal – 2 or 3 small, diced small
- Onion – 1 small, chopped
- Tomatoes – 2 medium, chopped
- Dried red chilies – 3 to 4, whole without the stem
- Curry leaves – 10 to 12
- Tamarind paste – 1 tablespoon
- Black mustard seeds – 1 teaspoon
- Sambar masala – 2 tablespoons
- Red chili powder – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Asafoetida/hing – 1 pinch
- Salt – to taste
- Oil – 1 tablespoon
Method
- 1
Wash 1 cup of arhar/toor dal thoroughly. Add to a pressure cooker with 4 cups of water, 1 tsp salt, and 1/2 tsp turmeric powder.
- 2
Add the diced brinjal pieces and cook for two whistles.
- 3
For the tempering, heat oil in a pan. Add mustard seeds and hing. Once the mustard seeds stop spluttering, add the dried red chilies and curry leaves.
- 4
Once fragrant, add the chopped onion. Sauté till soft and translucent. Add the chopped tomatoes and cook till mushy.
- 5
Add the sambar powder and red chili powder. Add the tamarind paste diluted in water (dissolve well to avoid lumps). Cook till the oil starts to separate at the sides of the pan.
- 6
Add the cooked dal and brinjal mixture and mix well. Add water to achieve suitable consistency. Let it simmer for at least 6 minutes.
- 7
Garnish with curry leaves and fried dried red chilies, or coriander leaves.
